Hot Italian Sandwich Bites

Hot Italian Sandwich Bites

I have recently been trying to rely more on my old cookbooks and recipe cards (what we used in the days before Pinterest).  I love my cookbooks.  I have many from the 1950’s, 1960’s and little pamphlets put out by companies to promote their products.  I love reading them.  Some of the recipes especially the jello salads look scary to me but I think they are fascinating.  I may one day even give in and try one.

I was searching through my recipe cards the other night when I ran across this recipe.  I used to make this recipe about 10 years ago to take to a family New Year’s Eve party.  Everyone loved it but over time things changed and I hadn’t even thought about it in years.  I was so excited I thought it was time to bring this recipe back.


This is delicious!  If you like a bit of spicy try it with the banana peppers and sun-dried tomatoes.  If not maybe try the roasted red peppers.  The nice thing is you can customize this for your group.


Hot Italian Sandwich Bites (un-cut)


  • 2 packages of refrigerated Crescent Rolls
  • 1 lb deli salami
  • 1 lb provolone cheese
  • 1 lb. Cappicola or deli ham
  • 7 eggs, divided
  • 1 cup Parmesan cheese, grated
  • 1 jar roasted red peppers, drained and Julienne cut (or a small jar of banana peppers – drained and chopped or 1 small jar of sun-dried tomatoes, drained and Julienne cut)


  1. Heat oven to 350 degrees.  Coat 13 x 9 glass pan with non-stick spray.
  2. Unroll one package of rolls and line the bottom of the pan.  Press together seams.
  3. Cover dough with 1/2 salami, 1/2 provolone and 1/2 ham (in that order).
  4. Beat together 6 eggs and Parmesan cheese.  Pour 1/2 of egg mixture over the meat and cheese.
  5. Place 1/2 of the peppers over the top of the egg mixture.
  6. Top with remaining salami, Provolone, ham, egg mixture then peppers.
  7. Top with 2nd package of rolls (seams pressed together).
  8. Lightly beat remaining egg and brush about 1/2 of the egg over the top.
  9. Cover dish with foil.  Bake for 30 minutes.  Remove aluminum foil and continue baking for 30 more minutes.
  10. Remove from oven and allow to cool for 30 minutes to 1 hour before cutting into squares.

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