Italian Sub Squares
A baked version of the classic Italian sub sandwich, Italian Sub Squares are packed with layers of meat, cheese, and toppings, all baked inside a flaky, golden crescent roll crust. Perfect as an appetizer, lunch, or dinner, this easy and delicious recipe is sure to become a favorite.
Ingredients
- 2 cans 8 oz each crescent roll dough sheets
- 8 slices provolone cheese
- 20 slices pepperoni
- 8 slices deli ham
- 8 slices Genoa salami
- ½ cup roasted red bell peppers drained and sliced
- ½ cup sliced pepperoncini drained
- 1 large egg beaten
- 2 tbsp prepared pesto
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
- Layer the bottom crust: Press one crescent roll dough sheet into the dish, allowing it to slightly go up the sides.
- Add the fillings: Layer half of the provolone cheese, followed by pepperoni, ham, salami, roasted red bell peppers, and pepperoncini. Add the remaining provolone on top.
- Seal the top crust: Unroll the second crescent roll dough sheet and place it over the fillings, pinching the edges together to seal.
- Make the glaze: In a small bowl, whisk together the egg, pesto, and Parmesan cheese.
- Brush and bake: Spread the pesto mixture evenly over the top. Cover with foil and bake for 30 minutes.
- Uncover and finish baking: Remove the foil and bake for an additional 15-20 minutes, or until golden brown.
- Cool and serve: Let rest for 10 minutes before slicing into squares. Serve warm and enjoy
Notes
- For a crispier crust, bake the last 5 minutes at 375°F.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual squares tightly and freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F for 10 minutes to maintain crispiness.
- Customize it! Add black olives, onions, or swap meats for turkey or chicken.