Crescent Roll Sandwich Log
Indulge in a mouthwatering treat with our Crescent Roll Sandwich Log, where flaky crescent rolls cradle gooey cheese and your favorite deli meats! This easy-to-make delight is perfect for parties or a cozy night in—just roll, bake, and savor the cheesy goodness. Elevate your snack game with this irresistible, crowd-pleasing creation!
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- shredded cheddar cheese
📦Other(3)
- Crescent rolls
- mayo
- sandwich meatturkey, honey ham, salami, pepperoni, etc.
👨🍳 Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Line a baking sheet with parchment paper.
- 3
Roll out the Crescent rolls flat.
- 4
Spread mayo over the rolled out Crescent rolls.
- 5
Sprinkle shredded cheddar cheese over the mayo.
- 6
Add your choice of sandwich meat on top.
- 7
Roll up the Crescent rolls tightly.
- 8
Place the rolled log on the baking sheet and bake for 10-12 minutes.
💡 Pro Tips
- ✓Pinch the perforated seams of the crescent dough together firmly before rolling out, because unsealed seams create weak points where butter and steam escape, causing uneven puffing and a 15-20% flatter final rise.technique15-20% flatter rise
- ✓Keep the crescent dough cold until just before rolling since the dough's butter layers need to stay below 65°F to remain distinct sheets; if the fat melts into the flour prematurely, you lose the lamination that creates flaky layers during baking.ingredientbelow 65°F
- ✓Bake at exactly 375°F on the middle rack for 10-12 minutes, checking at the 10-minute mark, because the dough's exterior needs to hit roughly 300°F+ for Maillard browning while the cheese inside stays around 150°F to melt without weeping excess fat.timing375°F for 10-12 minutes
- ✓Roll the log seam-side down on the parchment before baking so the weight of the log presses the seam closed as steam expands, preventing the cheese and meat filling from bursting out mid-bake.techniqueseam-side down
- ✓Let the baked log rest for 3-5 minutes before slicing because the melted cheddar needs time to firm up slightly below 130°F, otherwise it oozes out completely when cut and leaves the sandwich dry.timing3-5 minutes
Share this recipe
Prep
15
min
Cook
12
min
Serves
4
people
Level
beginner
Share this recipe
Crescent Roll Sandwich Log
Indulge in a mouthwatering treat with our Crescent Roll Sandwich Log, where flaky crescent rolls cradle gooey cheese and your favorite deli meats! This easy-to-make delight is perfect for parties or a cozy night in—just roll, bake, and savor the cheesy goodness. Elevate your snack game with this irresistible, crowd-pleasing creation!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- shredded cheddar cheese
📦Other(3)
- Crescent rolls
- mayo
- sandwich meatturkey, honey ham, salami, pepperoni, etc.
👨🍳 Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Line a baking sheet with parchment paper.
- 3
Roll out the Crescent rolls flat.
- 4
Spread mayo over the rolled out Crescent rolls.
- 5
Sprinkle shredded cheddar cheese over the mayo.
- 6
Add your choice of sandwich meat on top.
- 7
Roll up the Crescent rolls tightly.
- 8
Place the rolled log on the baking sheet and bake for 10-12 minutes.
💡 Pro Tips
- ✓Pinch the perforated seams of the crescent dough together firmly before rolling out, because unsealed seams create weak points where butter and steam escape, causing uneven puffing and a 15-20% flatter final rise.technique15-20% flatter rise
- ✓Keep the crescent dough cold until just before rolling since the dough's butter layers need to stay below 65°F to remain distinct sheets; if the fat melts into the flour prematurely, you lose the lamination that creates flaky layers during baking.ingredientbelow 65°F
- ✓Bake at exactly 375°F on the middle rack for 10-12 minutes, checking at the 10-minute mark, because the dough's exterior needs to hit roughly 300°F+ for Maillard browning while the cheese inside stays around 150°F to melt without weeping excess fat.timing375°F for 10-12 minutes
- ✓Roll the log seam-side down on the parchment before baking so the weight of the log presses the seam closed as steam expands, preventing the cheese and meat filling from bursting out mid-bake.techniqueseam-side down
- ✓Let the baked log rest for 3-5 minutes before slicing because the melted cheddar needs time to firm up slightly below 130°F, otherwise it oozes out completely when cut and leaves the sandwich dry.timing3-5 minutes