Italian Sub Squares
If you love Italian Subs as much as I do, you’re going to adore these Italian Sub Squares. All your favorite sandwich flavors wrapped up in easy-to-hold, delicious squares!
A FUN TWIST ON A SUB RECIPE
There’s something about a good sub that just hits the spot, right? Loaded with meats, cheeses, and all the fixings — yes, please! I usually go straight for the classic Italian Sub since it’s a longtime favorite of mine. But today, we’re shaking things up with these tasty Italian Sub Squares. Imagine all those amazing flavors baked together into golden, handheld squares that are perfect for serving to a crowd or just grabbing a quick snack yourself — no mess, fewer dishes, and easy to share. These squares meet all my flavor musts and make feeding a group a breeze (or keeping a secret stash just for you!).
FREQUENTLY ASKED QUESTIONS:
What do these Italian Sub Squares taste like?
They taste just like a cozy, warm Italian sub with those crispy, golden edges you love. You’ll get a perfect balance of salty meats, zesty pesto flavors, and melty cheeses like parmesan and provolone that bring everything together.
Can I use regular crescent rolls instead of dough sheets?
Absolutely! If you can’t find crescent roll dough sheets or prefer the rolls, go ahead and use those. Just be sure to pinch the perforations really well so everything stays sealed during baking.
Is the pesto on top necessary?
The pesto isn’t a must, but it sure adds a wonderful layer of flavor. If you skip it, I recommend brushing the top with an egg wash or a little olive oil so the crust still gets that pretty golden color.
Could I swap puff pastry for the crescent rolls?
I haven’t tried that swap yet. My only thought is puff pastry might not be sturdy enough to hold all the fillings, so it may not work as well. For now, I’d stick with crescent dough sheets for the best results.
What’s the best way to store leftover Italian Sub Squares?
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze them too! Just let them cool completely, then pop them in a freezer-safe container or bag where they’ll keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F until warm and the crust crisps back up.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- crescent roll dough sheets
- provolone cheese
- pepperoni
- ham
- genoa salami
- roasted red bell peppers
- pepperoncini
- egg
- prepared pesto (store-bought or homemade basil pesto)
- Parmesan cheese
HOW TO MAKE ITALIAN SUB SQUARES:
Start by preheating your oven to 350°F and greasing a 9×13 baking dish with cooking spray. Take one roll of crescent dough and gently unroll it, pressing it flat into the bottom of your baking dish, making sure to bring the dough up the sides about an inch to form a crusty edge.
Next, scatter half of the provolone cheese evenly over the dough. Then, layer on the sliced pepperoni, followed by the ham, and then the Genoa salami. Add the drained, thinly sliced roasted red bell peppers and sliced pepperoncini on top of the meats. Finish this layer with the rest of the provolone cheese, covering everything nicely.
Next, take the second roll of crescent dough and unroll it over the top of your layers. Gently press and pinch the edges together as best you can to seal everything inside like a warm little package — this keeps all those amazing fillings inside while it bakes.
Now let’s brighten up the top! In a small bowl, whisk together one large egg, one tablespoon of your favorite prepared pesto (store-bought works perfectly here), and one tablespoon of grated Parmesan cheese. This mix adds a flavorful glaze that helps the top get that gorgeous golden-brown finish.
Lightly brush this egg-pesto mixture all over the top of the dough. Then, cover the baking dish with a piece of foil — for best results, spray the foil with cooking spray on the side that will touch the dough, and place it spray side down to prevent sticking.
Bake covered for 30 minutes, then remove the foil and bake for another 15 to 20 minutes or until the top is a deep golden brown and beautiful. Your kitchen will smell amazing!
Once baked, let these beauties cool for about 10 minutes before slicing. Then, serve them up and watch how fast they disappear!
PrintDelicious Italian Sub Squares featuring layers of provolone cheese, pepperoni, ham, Genoa salami, roasted red bell peppers, and pepperoncini wrapped in crescent roll dough, baked to golden perfection with a pesto and Parmesan glaze.
- Total Time: 1 hour
- Yield: 15 servings 1x
Ingredients
- 2 cans crescent roll dough sheets
- 8 ounces sliced provolone cheese
- 1/4 pound sliced deli pepperoni
- 1/4 pound sliced deli ham
- 1/4 pound sliced deli Genoa salami
- 12 ounce can roasted red bell peppers, drained and thinly sliced
- 1/2 cup canned sliced pepperoncini, drained
- 1 large egg
- 1 tablespoon prepared pesto (store-bought or homemade)
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
- Unroll one can of crescent dough and press it into the bottom of the baking dish, bringing the dough up the sides about 1 inch to form a crust.
- Layer half of the provolone cheese evenly over the dough.
- Add sliced pepperoni evenly over the cheese.
- Add sliced ham evenly on top of the pepperoni.
- Add sliced Genoa salami on top of the ham.
- Add the drained, thinly sliced roasted red bell peppers and sliced pepperoncini evenly over the meats.
- Top with the remaining provolone cheese, covering all fillings.
- Unroll the second can of crescent dough and place it over the filling layers.
- Press and pinch the edges of the dough together to seal the filling inside.
- In a small bowl, whisk together the large egg, prepared pesto, and grated Parmesan cheese to make a glaze.
- Brush the pesto-egg-Parmesan mixture all over the top of the dough.
- Cover the baking dish with a piece of non-stick foil (spray the foil with cooking spray on the side touching the dough to prevent sticking), spray side down.
- Bake covered for 30 minutes at 350°F.
- Remove the foil and bake for an additional 15-20 minutes until the top is a deep golden brown.
- Remove from oven and let cool for 10 minutes before slicing into squares and serving.
Notes
Leftover Italian Sub Squares can be stored in an airtight container in the refrigerator for up to 3 days., They can also be frozen after cooling completely, stored in a freezer-safe container or bag for up to 3 months., To reheat frozen squares, thaw overnight in the refrigerator and warm in the oven at 350°F until heated through and crust is crisp., If crescent roll dough sheets are unavailable, regular crescent rolls can be used, but be sure to pinch perforations tightly to prevent leakage., Pesto on top adds flavor but can be skipped; use egg wash or olive oil for a golden crust instead., Deli-style pepperoni is preferred for melting qualities; use more regular pepperoni if substituting.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260 kcal
- Fat: 18 g
- Carbohydrates: 14 g
- Protein: 11 g
