Reviewed: Apr. 13, 2012

To me, a hoagie is a stuffed sandwich with oregano and oil dressings, so this recipe, with all that egg in it, doesn't say "hoagie" to me. It's not bad, it's just more frittata than hoagie. So, to make it more hoagie like, I used Italian dressing in place of the eggs, brushed the top crust ( I prefer pizza dough to the sweetness of crescent dough, but either works fine)with more Italian dressing, sprinkled with oregano, Parmesan, and chopped pepperoncini peppers. No Swiss cheese (I like provolone and Havarti instead). Do microwave the meats to remove excess grease, as another reviewer suggested. Also takes a bit longer to cook than recipe states. With the alteration I've made, I call it delicious.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Dec. 4, 2011

Excellent idea!!! I followed other advice, left out the egg and microwaved the salami. I used way more of the meat and it was wonderful. Added pizza sauce and some sauteed onion along with pepperjack, american, and swiss cheese!! Very good, not too greasy, will make again!! Thanks for the post!!!

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Reviewer:

~*EmMa*~

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

Made this last night for dinner. We loved it. I did microwave the pepperoni and salami briefly before adding to dish as I was afraid of a greasy finished product based on other reviews. Other than that I followed recipe to a T. I used the eggs and am happy I did. Crescent top and bottom were light and fluffy and there was no grease to speak of. Served with a fresh salad for a great weeknight dinner. Thanks Cindy!

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Reviewer:

Caren

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

These were awesome. I did change the salami to turkey. also instead of using egg I brushed a red wine vinegar, olive oil, and oregano dressing on instead. I added red onion and zuccbhini in with the meat and cheese and placed a thin slice of tomato on top of each sandwich then powdered the top with parmesian cheese. Had to extend baking time to 45 minutes. They were delicious. my guests raved about them.

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Reviewed: Sep. 27, 2011

A very tasty and easy diner. I didn't use the eggs...no need to. Also I used pizza dough instead of the crescent rolls. My husband loved it!

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Reviewer:

LukesMommy

Cooking Level: Expert

Living In: Sinking Spring, Pennsylvania, USA

Reviewed: Jul. 12, 2011

everyone really liked this

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Reviewer:

SuzanneS

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 10, 2011

Excellent! I made the 4 serving version using a recipe for crescent rolls found on allrecipes (golden crescent rolls. I made the rolls with half wheat flour to make this more healthy. I used turkey pepperonis & degreased my salami. I made this in a 8x8 dish. Not greasy at all and sooo flavorful & good.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

not our favorite...thought the crescents made it too sweet. edible but won't make again...

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Jan. 29, 2011

Have made this several times. The first time I used the eggs but haven't since and it's perfect without them - we actually prefer it without them. I switch up the meats + add more or less of some and sometimes use garlic flavored crescents. The possibilities are endless.

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Reviewer:

Kathy

Reviewed: Dec. 18, 2010

Try this recipe AS IS - the 3-egg mixture really puffs the top crescent roll layer and gives you something different than just a calzone bake which I've done as well with pizza dough, sauce, oregano, pepperoni, mozzarella, etc. DO nuke the pepperoni for a minute on paper towels. We also baked this dish a couple more minutes uncovered (before covering) just to be sure there was no sogginess. Zero sogginess - it was delicious, simple, and picky-people approved. Even better - the next day we sliced up a few big squares and pan toasted in a little butter over low heat - almost even better!!!!!!!!!

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