Hoagie Bake Recipe

Recipesfull introduces to you: Sandwich Recipes. (Hoagie Bake Recipe). A great, fairly quick recipe for a delicious hoagie bake.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Hoagie Bake Recipe

Ingredients

2 (8 ounce) packages refrigerated crescent rolls

¼ pound salami

sliced

¼ pound cooked ham

sliced

¼ pound pepperoni sausage

sliced

8 slices provolone cheese

8 slices Swiss cheese

3 eggs

beaten

2 tablespoons grated Parmesan cheese

Sloppy Joe Sandwiches

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.

Step 2

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.

Step 3

Bake uncovered in the preheated oven for 25 minutes. Cover with foil and bake for another 10 minutes.

Nutritional Information

Hoagie Bake Recipe

Servings Per Recipe:8

Calories: 619

% Daily Value *

Protein: 30.9g 62%

Carbohydrates: 24.9g 8%

Sugars: 4.7g

Fat: 42.8g 66%

Saturated Fat: 18.2g 91%

Cholesterol: 153.5mg 51%

Vitamin A Iu: 581.6IU 12%

Niacin Equivalents: 7.3mg 56%

Vitamin B6: 0.3mg 16%

Vitamin C: 5.1mg 8%

Folate: 14.6mcg 4%

Calcium: 467.6mg 47%

Iron: 2.5mg 14%

Magnesium: 29mg 10%

Potassium: 224.8mg 6%

Sodium: 1490mg 60%

Thiamin: 0.2mg 24%

Calories From Fat: 385

*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.