Easy Italian Sub Squares (Print version)
Baked Italian sub squares with crescent dough, salami, pepperoni, and provolone. A crowd-friendly appetizer ready in about 35 minutes.
# Ingredients:
For the crust
01 -
2 (8 oz / 225 g) cans refrigerated crescent roll dough
For the filling
02 -
8 slices provolone cheese
03 -
1/4 lb (115 g) thinly sliced hard salami
04 -
1/4 lb (115 g) thinly sliced pepperoni
05 -
1/4 lb (115 g) thinly sliced deli ham
06 -
1/2 cup banana pepper rings, drained and patted dry
07 -
1 teaspoon Italian seasoning
08 -
2 tablespoons grated Parmesan cheese
# Instructions:
01 -
Heat oven to 375°F (190°C). Grease a 9x13-inch pan. Unroll one can of crescent dough and press it into the bottom, pinching the perforations closed so the filling does not leak through.
02 -
Lay 4 slices of provolone on the dough. Top with salami, pepperoni, and ham. Scatter banana peppers over the meat, then add the remaining provolone.
03 -
Unroll the second can of dough and place it over the filling. Stretch gently to cover and pinch the edges to the bottom crust to seal everything inside.
04 -
Sprinkle Italian seasoning and Parmesan on top. Bake for 20 to 25 minutes until the crust is deep golden and the cheese is bubbling at the edges.
05 -
Let the pan rest for at least 10 minutes. Use a sharp knife or pizza cutter to slice into squares. They hold together better after a brief rest.
# Good to know:
01 -
Best served warm or at room temperature the day they are baked.