READY IN 50 mins

Hoagie Bake

Read Reviews (259)

"A great, fairly quick recipe for a delicious hoagie bake." — Cindy

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Cover bottom of baking dish with 1 package crescent roll dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs, and sprinkle with Parmesan cheese.
Bake, uncovered, in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 25, 2003

I have made this many times using refrigerated pizza dough. To keep it from being so greasy, microcwave the salami and pepperoni between paper towels. I don't use the egg, but put pizza sauce over the meat and cheese. I spray the top of the dough with non-stick spray and sprinkle Parmesean cheese, garlic powder and oregano. Use more pizza sauce for dipping. Great recipe.

—KathyB

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Most Helpful Critical Review

Jan 18, 2010

Current review: I made this again but used pizza dough instead of crescent dough, per others' comments. All I can say is if you want pizza, make pizza. This recipe really is more interesting and special when made with the crescent dough. Also, 2 eggs are plenty. Finally, a good addition was to saute a red pepper, cut into strips, in olive oil and garlic; place between the meat and the cheese layers. Prior review: This turned out well; my husband and brother loved it. For me, I recommend adding "flavor" and "color" items such as herbs, tomato slices or sun dried tomatoes, mushrooms, spinach, thinly sliced sweet onion, and/or marinara sauce. Nevertheless, this was good just as is...

—Trieste50

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312 Ratings

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Sep 11, 2003

This recipe is quick, easy and very versitile. Not being a salami fan, I added turkey instead. I have made the recipe twice now. Once with and once without the egg. If you use the egg, cut it in half. Both times I added creamy italian dressing for a little extra flavor. I would say this is a must. You really need something to give it a kick. Already we are thinking of what other hoagie ingredients we can swap out for a new taste. I used crescent rolls and liked the taste, but it is a little greasy. Definately use low fat meats.

—Navy_Mommy

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Oct 31, 2002

You only need 1 or 2 eggs; I used 3 and it was a waste of eggs. This was a very rich/heavy/greasy meal, but my husband enjoyed it. I bet if you listen closely enough, you can hear your arteries clogging up! (LOL) It was more like stromboli than a hoagie. I sprayed the pan with cooking spray as someone suggested, which I think really helped. Wish I had seen other reviewers' suggestions to add oregano, onions, and mushrooms before I made mine, I think it would have really enhanced it.

—KIMAR

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Oct 31, 2005

Excellent! Quick, easy, tastes great. Since others were saying it is so greasy causing the bottom layer of dough to get soggy, I microwaved the meats on paper towels on medium power for just a couple of minutes which got a lot of the grease to come out, soaked it all up with paper towels before preparing the hoagie bake, came out great and less fat!

—amb1580

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Oct 31, 2002

This is SOOOO good! I've cooked it several times and have made different variations of it. My favorite so far is substituting pizza dough for the crescent rolls that the recipe calls for. The crescent rolls have a slightly sweet taste to them that I don't personally care for. I also put italian dressing on over the last layer of cheese, then the egg over the italian dressing. After brushing the top layer of bread (crescent or pizza dough) I sprinkle garlic powder and parmesan cheese. I also use all Provolone cheese since I don't like Swiss cheese. Very good, lots of compliments, and the whole family agrees that they like the pizza dough version the best. They like the consistency of it. I may try it with pizza sauce instead of italian dressing next time! Thanks for the wonderful recipe and a basis to start with that I could play around with!

—RABERNET

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Apr 22, 2007

I read the reviews and decided to change this is a bit. Smoked turkey instead of the pepperoni, only half the salami and mozzarella instead of provolone. We LOVED it! It did not turn out greasy at all - we could pick our pieces up with our hands and eat them.

—LIZCANCOOK

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Aug 21, 2007

I'd rate this 5 stars if I didn't have to make changes. I left out the egg because I thought it sounded yucky. I briefly microwaved the salami and pepperoni to render some of the grease. I didn't have any swiss cheese, so I substituted a good quality deli sliced American cheese. Sprinkled the meat with some oregano and sliced hot pepperoncinis to make it more hoagie-like. My husband and I really liked the finished dish. He thinks I should use some tomato sauce next time to make it more like pizza, but I think that would defeat the purpose of a "Hoagie Bake". I was looking for a way to use up a pound of dry salami I had in the fridge, and this was perfect. Will definitely make this again.

—Dianemwj

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Nutrition

Calories
619 kcal
31%

Carbohydrates
24.9 g
8%

Cholesterol
163 mg
54%

Fat
42.8 g
66%

Fiber
0 g
0%

Protein
30.9 g
62%

Sodium
1490 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hoagie Bake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 619
Calories from Fat: 385

% Daily Value *
Total Fat 42.8g 66 %
Saturated Fat 18.2g 91 %
Cholesterol 163mg 54 %
Sodium 1490mg 60 %
** Potassium 225mg 6 %
Total Carbohydrates 24.9g 8 %
Dietary Fiber 0g 0 %
Protein 30.9g 62 %
Sugars 4.7g
Vitamin A 12 %
Vitamin C 8 %
Calcium 58 %
Iron 25 %
** Thiamin 24 %
** Niacin 56 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.