Italian Sandwich Torte

Delicious, easy, Italian Sandwich Torte: perfect for brunch or a weeknight dinner!

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Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!

**photos updated August 2016**

Is it wrong to have a sandwich for dinner? Good, I didn’t think so either. The best part of this torte is it can be eaten warm, cold, or room temperature. So, I made it, and by the time we ate dinner it was room temp, and delicious. I had meant to make a second layer of spinach, but forgot. There should be a layer of green at the top!

Mom, if this looks familiar, it’s because I took your recipe for Italian bites that you normally make in a 13×9 and baked it in my springform pan instead. It turned out so pretty! I cut the torte into 12 slices, and we ate it all up (well, we did leave two behind, but we gave it a good college try).

Anyways, make this today. Tomorrow. Or make it the next time you have company. So good and easy!

Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!


Italian Sandwich Torte

Italian Sandwich Torte

Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!


  • 2 packages crescent rolls
  • 1/2 lb sliced deli salami
  • 1/2 lb sliced provolone
  • 1/2 lb sliced deli ham
  • 7 eggs, divided
  • 1 cup grated Parmesan cheese
  • 1-2 cup fresh spinach, optional
  • 24 oz jar roasted red peppers, drained


  1. Heat oven to 350 degrees. Unroll one package of crescent rolls and line the bottom of a Springform Pan.
  2. Cover roll with half of the spinach, salami, provolone and ham. In a small bowl, lightly beat together 6 eggs and parmesan cheese. Pour half evenly over top of ham. Top with half of the roasted red peppers. Repeat layering with remaining spinach, salami, cheese, ham and egg mixture, then peppers. Top with remaining package of crescent rolls.
  3. Lightly beat remaining egg and brush over top. Cover with foil, bake for 30 minutes. Uncover and bake an additional 30 minutes. Remove from oven and allow to sit for about 10 minutes. Run knife around edge of pan, remove springform pan. Cool for 30-60 minutes.
  4. This can also be made in a 13x9, following the same directions. Allow to sit 30-60 minutes before slicing. Enjoy!

Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!

Italian Sandwich Torte: made with meat, cheese, roasted red peppers, spinach and crescent rolls! perfect for your next brunch! #pillsbury

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54 comments on “Italian Sandwich Torte”

  1. Now of the (3) you posted this week…my hubby chose this one for me to make. 🙂

    I have to agree!

  2. Hi..I love Italian Food and this will make a great dinner for us.I am your new follower. I am Marelie

  3. ha, italian sandwiches have never looked so great! & this looks seriously great! thanks for sharing, lots of love happening for this and all your posts 🙂

  4. Finally made this and it was great. I used pepperoni in it to and it was a big hit. Thanks for the recipe!

  5. GREAT new recipe using one of our favorite ingredients…crescent rolls! They’re such timesaving heroes in our kitchens.

    If you have time, will you stop by our website and share this recipe? We’d love to include it in an upcoming cookbook! Get started here:

    Thanks so much for linking up today!

  6. Oh my goodness this looks fantastic. I want to eat it right now!

  7. Dina

    Can across your post on Facebook & cannot wait to try this recipe this weekend. Thanks for sharing!

  8. Pinned! I love fatty Italian meats. :/

  9. Olivia

    Just wondering how far ahead of time this can be assembled…. Thoughts?

  10. nothing wrong w/ sandwiches for dinner at all! my Mom used to make good ol’ grilled chees & soup for dinner & so do I ; tho I did make ’em fancy last time & added bacon & grilled cheese & apples is good too 😉 this looks awesom,gotta make it soon!

  11. Cynthia

    Does this travel well?

  12. What is a “springform” pan? And are you using the crescent rools in the tube (like the canned bisquits?

  13. dawn gonzales

    We made this sandwich tonight and it was the best sandwich I have eaten in a long time. I am going to share the recipe with everyone!!! Excellent!

  14. Emma

    Mm.. I have this in the oven right now! Mum inlaw is on her way up for lunch. Hoping it turns out great. Thanks for the recipe!

  15. Mandy

    I made this a couple months ago, and it was excellent still warm, and also cold straight from the fridge. I’ll be making it again this week, since I just received some spinach and onions from a co-op. (Instead of using a jar of red peppers, I saute green bell and an onion with garlic and throw that in). I LOVE this recipe. It’s a definite “go-to” on a busy week, because it’s easily 8 servings, and with only 2 people it is lunch for a few days after. Thanks for sharing!

  16. Fran

    Looks so good! What size springfrom pan did you use?

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  18. Do you have to let it rest that long if you want to eat it warm?

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  20. Tonya Fant

    Can you omit the eggs?

  21. Sara S

    Could you use pizza dough or something other than crescent dough? Not a big fan of crescent dough in savory items. Thoughts on cooking time with a substitute? I would use the 9×13.


  22. Patty

    Any idea of the nutrition, calorie and protein count on this? 

  23. I’m not a fan of spinach so could you use basil leaves ?

  24. Adriana Meraz

    I would love to make this for tonight, I have all the ingredients but we don’t like eggs at all. Can I skip the eggs?

  25. Anonymous

    I can’t wait to get all the ingredients. Since this has veggies, I shouldn’t have any fat guilt eating more than 1 slice!!!

  26. Paula Campos

    Not a real fan of crescent rolls…I know…how unAmerican!  They have a funny aftertaste to me!  Anyway…thoughts on substitutions?  Puff pastry…pizza dough…pie crust from Pillsbury?

  27. Susan

    Paula Campos….so glad to see your question. I also do not care for crescent roll dough! (And I thought I was the only one! LOL) I think I will also try it with the pizza dough. 🙂

  28. Kate

    Used to make a similar version of this for tailgate parties over 30 years ago. I would butter a pyrex casserole dish and then line the bottom and sides with the crescent roll crust. I layered provolone, genoa salami, mortadella, pepperoni, roasted red peppers, etc. and then poured the egg mixture over the whole thing, topping it off with the crescent roll crust. When it was completely cool I would cover the dish and take it along to the tailgate and then slice into large wedges. It was always a huge hit. I am so glad I spotted this recipe because I will make it again for Super Bowl.

  29. Debbie

    This looks yummy!  Im on a low carb diet, and thinking of making this in a jumbo muffin tin so I can keep my serving size under control! 

  30. Carol

    The flavor od this is amazing!!! I’ve made this several times but I have problems with the bottom crust being soggy and lots of juice when I cut it into slices!  Any suggestions?

  31. SUSAN

    Not a fan of peppers , would tomatoes work ?

  32. Anonymous

    Do you use grated Parmesan in a can or the fresh shredded kind?

  33. Linda

    I too had an issue with there being too much juice and the bottom crust being soggy. I dried the peppers based upon the comment above so I am attributing it to my eggs being too large. Loved the flavor and I will make this again for sure!!! Thank you Aimee!!!

  34. jamie klein

    I just finished making this and I can’t wait to try it. The only thing is that I would caution the use of a springform pan because half my eggs ran out the bottom. I guess I wasn’t aware that they are not seal proof…booo and a pain in the rump to clean up eggs off the floor and countertops.

  35. Anonymous

    Can you make ahead and freeze?

  36. Debbie

    Have you tried making this using puff pastry instead of crescent rolls?

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