In this neck of the woods it almost seemed that winter was going to pass us by. Looks like winter may have the last laugh though. Our forecast is calling for 8-12 inches of snow on Tuesday, a mere week before spring is supposed to arrive. Suppose I’ll be firing up the oven a bit this weekend. Cooking is one of my favorite cold weather activities and has the added bonus of adding some extra warmth to the house.
I’m going to say it was serendipity that led me to this recipe that uses crescent dough as sandwich bread. I was trying to discover a way to put my own twist on a sandwich combo of roasted veggies, provolone cheese and champagne vinaigrette and through the magic of the internet I found my inspiration. My Mom & I were both attempting to recreate a similar sandwich we had shared the weekend before while doing some shopping. The champagne vinaigrette is the crucial ingredient here, bringing simple roasted veggies and provolone to a whole new level.
- 2 cans refrigerated crescent dough
- 2 tablespoons butter, melted
- 3-4 cups assorted roasted veggies (I used red peppers, mushrooms, zucchini and sweet onion)
- Sliced provolone cheese
- Champagne vinaigrette dressing
- sesame seeds
- Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper. Separate the crescent dough into 4 long rectangles and press the perforations together to seal the dough together. Brush the butter over the dough. Bake until the crescent loaves are a light golden brown, about 8-12 minutes. Remove from the oven and let them cool for about 15 minutes.
- Replace parchment paper with a new sheet on the large baking dish. Carefully place one of the baked crescent rectangles onto the parchment paper lined baking sheet. Add a layer of roasted veggies, a healthy drizzle of champagne vinaigrette and provolone cheese. Add another layer of baked crescent dough, veggies, dressing and cheese and top with a third layer of baked crescent dough. Repeat to make a second sandwich. (you will have some crescent rectangles leftover, enjoy them now or save them to make some breakfast sandwiches the next morning.)
- Brush a little more melted butter on top and sprinkle some sesame seeds on top. Bake the sandwich loaves for 10 to 15 minutes, or until the crescent dough is a deep golden brown, the cheese is good and melty and the sandwiches seem heated through. Let them cool for about 5 minutes before cutting each sandwich in half and serving.
*If you’d like to make your champagne vinaigrette, I recommend this recipe.