Italian Sub Squares

These Italian Sub Squares are a perfect food for parties and tailgating.

Print Recipe

Prep Time 10

Cook Time 50

Course Appetizer

Servings 10

Equipment

1 9x13 Baking Dish

Ingredients

2 cans crescent roll dough sheets
8 oz sliced provolone cheese
5 oz sliced pepperoni
5 oz sliced Genoa salami
5 oz sliced deli ham
1 cup roasted red bell peppers drained, chopped
1/2 cup sliced pepperoncini peppers drained, chopped
1 tbsp olive oil can also use 1 large egg
1 tbsp prepared pesto
1 tbsp grated Parmesan cheese

Instructions

Preheat oven to 350℉. Spray a 9x13 dish with cooking spray.
Roll one sheet of crescent roll dough into the baking sheet. Press lightly, making sure the dough goes up the sides of the pan (about 1 inch).
Add a layer of cheese on top of the dough (4oz of the cheese slices). Top with pepperoni, ham, then salami. Spread the chopped red peppers and pepperoncini over the meat, then top with the remaining provolone cheese.
Top with the remaining crescent dough, pinching the edges of the dough with the bottom layer.
In a small bowl, mix together olive oil, pesto, and parmesan cheese (you can also use 1 egg in place of the oil).
Spread the oil, pesto, and cheese mixture over the top of the dough. Spray a piece of foil with cooking spray, then place it sprayed side down to cover the dish.
Bake covered for 30 minutes. Remove cover and bake and additional 15-20 minutes until the top is golden brown.
Let cool for 10 minutes. Cut into squares.

Notes

If you don't have the crescent roll sheets, you can use a regular can of crescent rolls. Just press the seams together to create a sheet.

Using an egg instead of the olive oil will create a more golden brown crust on top. We use olive oil in this house because one of my kids is allergic to eggs.

Squares can be store in the refrigerator for 3-4 days in an airtight container. You can also freeze cooled squares in a container or freezer bag for up to 3 months. To reheat, defrost and bake in the oven at 350 degrees until warmed through.