Golden Layers with Savory Fillings

This rustic Italian Sub Square recipe transforms a beloved deli favorite into a crowd-pleasing, sharable dish. Perfect for parties, game days, or weeknight dinners when you want something different yet familiar that everyone will enjoy.

I first made these squares for my son's graduation party and they disappeared faster than anything else on the buffet table. Now they're requested at every family gathering, and I've even started bringing them to office potlucks where they're always the first dish emptied.

Ingredients

• Refrigerated crescent roll dough sheets two cans provide the perfect flaky crust without any fuss
• Provolone cheese creates that authentic Italian sub experience with its mild creamy flavor
• Turkey pepperoni offers all the flavor with less grease than traditional pepperoni
• Chicken ham provides a leaner protein option that still delivers on taste
• Genoa salami brings that classic Italian cured meat flavor that makes an Italian sub special
• Roasted red bell peppers add sweet tangy flavor and beautiful color
• Pepperoncini bring just enough mild heat and pickled brightness to balance the rich meats
• Egg creates that beautiful golden top crust when brushed on before baking
• Pesto optional but adds wonderful herbal notes to the egg wash
• Parmesan cheese adds that final touch of authentic Italian flavor to the crust

Step-by-Step Instructions

Preheat the Oven

Set your oven to 350°F and take a moment to lightly grease your 9x13 baking dish. This temperature allows for perfect even cooking of both the crust and fillings without anything burning.

Lay the Bottom Crust

Unroll one can of crescent dough and press it into the bottom of your prepared dish. Work the dough slightly up the sides of the pan about half an inch and press any seams together well. This creates a secure base that will hold all the delicious fillings.

Layer the Fillings

Start with half the provolone cheese slices covering the bottom crust this creates a barrier that prevents the crust from getting soggy. Next add an even layer of turkey pepperoni followed by chicken ham and then Genoa salami. Arrange the roasted red peppers and pepperoncini evenly across the top these add moisture and tanginess. Finish with the remaining provolone cheese which will melt and hold everything together.

Add the Top Crust

Carefully unroll the second can of dough and place it over the layered fillings. Gently stretch it to reach the edges and press firmly around the perimeter to seal completely. This seal is crucial to keep all the melty goodness inside during baking.

Egg Wash

In a small bowl beat the egg with the pesto if using and Parmesan cheese until well combined. Use a pastry brush to apply this mixture evenly over the top crust. This will create a beautiful golden color and add a wonderful flavor to the crust.

Bake

Cover your creation loosely with foil and bake for 30 minutes this allows everything to heat through without burning the top. Then remove the foil and continue baking for 15 to 20 more minutes until the top is beautifully golden brown and slightly crisp.

Cool and Slice

Allow the baked squares to rest for about 10 minutes before cutting this crucial step lets the molten ingredients set slightly making for cleaner slices. Cut into squares and serve while still warm.

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The roasted red peppers are truly the magic ingredient in this recipe. Their sweet smoky flavor cuts through the richness of the meats and cheese perfectly. My grandmother was Italian and always said a good antipasto needs something sweet and something tangy to balance the savory elements. These peppers honor that tradition beautifully.

Make Ahead Magic

These Italian Sub Squares can be completely assembled up to 24 hours before baking. Simply prepare through the egg wash step, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before baking to take the chill off, then proceed with the original baking instructions. This make ahead capability makes them perfect for entertaining when you want to enjoy your guests rather than being stuck in the kitchen.

Customization Options

The beauty of this recipe lies in its flexibility. Don't care for chicken ham? Substitute regular ham, prosciutto, or even turkey. Vegetarian guests? Create a version with additional roasted vegetables like zucchini, eggplant, and artichoke hearts instead of the meats. For spice lovers, add a layer of hot giardiniera or substitute spicy capicola for one of the meat options. The basic technique remains the same regardless of what fillings you choose.

Serving Suggestions

While these squares are substantial enough to be a meal on their own, they also pair beautifully with lighter sides. Serve with a simple green salad dressed with vinaigrette to cut through the richness. For a more substantial spread, offer them alongside a cup of tomato soup for a sandwich and soup combo that elevates the humble lunch classic. At parties, I often serve them with olives, marinated vegetables, and a selection of Italian cheeses for a complete antipasto experience.

Frequently Asked Questions

→ Can I use other types of cheese?

Yes, you can substitute provolone with mozzarella, Swiss, or any mild, melty cheese of your choice.

→ How do I avoid soggy dough?

Make sure to drain the roasted peppers and pepperoncini thoroughly to reduce excess moisture.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the squares ahead of time, refrigerate, and bake just before serving.

→ What other fillings can I use?

You can experiment with other deli meats, different roasted vegetables, or even add a layer of fresh spinach for variety.

→ How do I ensure a golden crust?

Brushing the top with an egg wash, as instructed, will ensure a golden and shiny finish.