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These Italian Sub Squares turn your favorite sandwich fixings into a delicious baked treat that's great for big gatherings. Packed with tasty deli meats, gooey provolone, and tangy peppers all tucked inside flaky crescent dough, you'll get all those Italian sandwich flavors in an easy-to-share dish.
I tried this at a family get-together and now I can't stop making it for parties. There's something magical about that golden, flaky dough wrapped around all those Italian goodies that folks just can't resist.
Key Ingredients Breakdown
- Crescent dough sheets: Makes assembly super quick
- Deli meats: Go for sliced-to-order if you can
- Provolone cheese: Pick the full-fat kind for maximum melt
- Roasted red peppers: The ones in jars work great
- Pepperoncini: Brings that nice zingy flavor
- Fresh pesto: Way tastier than store-bought jars
- Good Parmesan: Grab a block and grate it yourself
Simple Cooking Instructions
- Getting Started:
- Give the pan a good spray. Roll out dough with care. Push into all the corners. Form a small edge. Look for any tears.
- Adding The Fillings:
- Begin with a cheese base. Mix up your meat layers. Scatter peppers throughout. Keep everything level. Top with more cheese.
- Finishing The Top:
- Lay dough down gently. Press edges firmly shut. Cut away extra bits. Paint with beaten egg. Spread pesto all over.
- Cooking It Through:
- Start with it covered. Keep an eye on the color. Take foil off slowly. Check the sides. Look for golden brown.
- Getting Ready To Eat:
- Let it sit briefly. Make clean slices. Put on a nice platter. Enjoy while warm. Have some napkins ready.
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I came up with this after wanting to enjoy Italian subs at parties without the mess.
Getting The Heat Just Right
I've made this loads of times and getting the temperature right makes all the difference. Starting at 350°F with foil on top helps everything warm up without burning. Taking that foil off near the end gives you that beautiful golden top everyone loves.
Prep It Early
You can totally get this ready ahead of time. I often put the whole thing together right up to before the egg wash, wrap it tight, and stick it in the fridge for a day. When you're ready to cook, just brush on that egg and add a few extra minutes to the baking time.
Keeping Leftovers Fresh
They taste best warm from the oven, but leftovers are still really good. I pop them in a sealed container in the fridge where they'll stay nice for about three days. To warm them back up, I put them on a baking sheet at 325°F for around 10 minutes to get that crispiness back.
What To Serve With It
These squares go great as part of an Italian-style spread. I like to have them next to a simple green salad, some pickled veggies, or an Italian pasta salad. At parties, sometimes I'll set out little bowls of marinara and ranch for dipping.
Ways To Switch It Up
I've played around with different versions over time. Adding some fresh spinach gives nice color and some healthy stuff too, while swapping in meats like capicola or mortadella brings in true Italian deli taste. For extra kick, sometimes I throw in some sliced banana peppers.
Fixing Common Problems
If your dough feels too sticky, just dust your fingers with a bit of flour when pressing it into the pan. If the top starts getting too brown too fast, just lay some foil over it until it's heated all the way through.
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These Italian Sub Squares have become my go-to party food. Something about that crispy crust with savory meats and melted cheese just works so well together and always gets folks talking. No matter if it's a backyard hangout or fancy dinner party, they're always a hit.
Frequently Asked Questions
- → Can I prepare this ahead?
- Definitely, you can put it together and store it in the fridge up to a day before cooking.
- → Can I swap out the meats?
- Sure, feel free to use any deli favorites like capicola, prosciutto, or mortadella.
- → Why do I need to cover it with foil first?
- It stops the top from getting too brown before the inside heats up fully.
- → Can I use regular crescent rolls?
- Absolutely, just press the seams to make a solid sheet before using.
- → How do I store extras?
- Keep leftovers in the fridge for three days, and pop them in the oven to warm them up and keep the crust crisp.