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Crescent Sandwich

Hot Crescent Sandwiches

Warm sandwiches made from croissant dough with your favorite fillings
Course Main Course, Snack
Cuisine American
Servings 4 Sandwiches


  • Oven


  • 1 Container Crescent Roll Dough 8 oz
  • 8 oz lunch meat I used turkey and ham
  • 4 slices bacon cut in half, fully cooked
  • 4 slices cheese I used cheddar
  • 2 tbsp whol grain mustard or your favorite sandwich spread


  • Preheat oven to 350° F.
  • Remove dough from container and unroll. Separate into four rectangles. Use a little water to mend any separated pieces together.
  • Using parchment paper on both sides of the dough and a rolling pin, roll out the dough in both directions to create a slightly larger rectangle. Be careful not to roll too thin.
    Crescent Dough
  • Spread mustard, or sandwich spread, on one half of each of the rectangles, being careful to leave the edges dry.
  • Divide lunch meat evenly among four sandwiches. Fold up the lunch meat into smaller squares and place on top of the sandwich spread. Put two half slices bacon on top of the lunch meat, and the cheese on top of the bacon.
    Hot Pockets
  • Fold the dough over to meet edges, use a little water and a fork to make sure all edges are sealed.
    Crescent Sandwiches
  • Bake at 350° F for 13-15 minutes, or until golden brown. Let cool for five minutes before enjoying.
    Crescent Sandwiches


There are two methods to building and sealing the sandwiches.
  1. Placing fillings on one half of the dough, and folding it over to seal.
  2. Placing fillings in the middle of the dough, and folding over each other to seal.
I like both methods, but the 1st method seems to be easier and quicker.
You can choose whichever fillings are your favorite for sandwiches. I wasn't sure if tomato would make it soggy, so I didn't try it yet. Adding cheese isn't necessary, but does keep the bacon from ripping the dough when folding over and sealing. 
Keyword Crescent Rolls, Hot Pocket, Sandwich