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Turn classic sandwich fixings into a mouthwatering bake that'll feed everyone at your next get-together. These Italian Sub Squares stack premium cold cuts, gooey provolone, and tangy peppers between layers of buttery crescent dough, giving you all the amazing sub shop taste in a grab-and-go form.
I first tried making this for a family reunion and now it's my number one party dish. There's something magical about how the dough turns golden and crisp while locking in all those yummy Italian flavors inside.
Must-Have Components
- Crescent dough sheets: Makes assembly a breeze
- Top-notch deli meats: Get them sliced at the counter
- Provolone cheese: Don't go for low-fat here
- Roasted red peppers: The ones in jars work great
- Pepperoncini: Brings just the right zing
- Homemade pesto: So much tastier than store-bought
- Real Parmesan: Grate it yourself if possible
Clear How-To Guide
- Setting Up The Bottom:
- Give pan a good spray. Carefully open dough. Push into all corners. Create small edge. Look for any tears.
- Building Your Layers:
- Begin with cheese on bottom. Mix up your meats. Scatter peppers throughout. Keep thickness consistent. Cheese goes on top too.
- Finishing The Top:
- Lay dough down gently. Press edges firmly together. Cut off extras. Brush egg all over. Spread pesto generously.
- Cooking It Through:
- Start with foil on top. Keep an eye on it. Take foil off later. Check corners often. Test for doneness inside.
- Getting Ready To Eat:
- Let it sit briefly. Use sharp knife. Display nicely. Enjoy while warm. Keep napkins handy.
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I came up with this idea because I love Italian subs but needed something easier to serve at big gatherings.
Getting The Heat Just Right
I've made this dozens of times now and found that heat management really matters. Starting at 350°F with foil covering helps everything warm up without burning the top. Taking the foil off at the end gives you that perfect crispy, golden finish.
Prep It The Night Before
This dish is a real time-saver for parties. I often put everything together up to the egg wash step, wrap it tight, and stick it in the fridge overnight. When I'm ready to cook, I just brush on the egg and add a few extra minutes to the baking time.
Keeping Leftovers Fresh
Though they're best fresh from the oven, any extras stay good for days. I pop them in a sealed container in the fridge for up to three days. When I want more, I put them on a baking sheet at 325°F for about 10 minutes to bring back that nice crunch.
What To Serve Alongside
These squares really stand out as part of an Italian-themed spread. I like to pair them with a crisp garden salad, pickled veggies, or a cold pasta salad. At bigger parties, I sometimes set up dipping bowls with warm marinara and creamy ranch dressing.
Ways To Mix It Up
I've tried lots of different versions over time. Tucking in some fresh spinach adds color and some healthy stuff, while swapping in capicola or mortadella brings out true Italian deli vibes. For extra kick, I'll sometimes throw in some sliced banana peppers too.
Fixing Common Problems
If your dough sticks to your hands, just dust them with a bit of flour before pressing it into the pan. If the top starts getting too dark, just loosely cover it with foil until it's heated all the way through.
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I've become known for these Italian Sub Squares at gatherings. That perfect mix of flaky pastry, tasty meats, and melted cheese creates something that always gets people talking. Whether it's a backyard BBQ or fancy dinner party, they're always the first thing to disappear.
Frequently Asked Questions
- → Can I prep these before my party?
- Absolutely, you can put everything together and keep it in the fridge up to a day before you bake it.
- → Will other types of meat work too?
- For sure, swap in any Italian cold cuts you like - mortadella, capicola, or even prosciutto taste great.
- → Why do I need to use foil at first?
- The foil stops the top from getting too dark while the inside warms up completely.
- → Can I use regular perforated crescent rolls?
- You can, just make sure to press the seams together firmly to create one solid piece.
- → What's the best way to keep extras fresh?
- Pop them in the fridge in an airtight container for up to 3 days. Warm them in the oven to keep them crispy.