When I was a kid, I always asked my mom to make this recipe

Italian Sub Squares 🇮🇹

Imagine all the savory goodness of an Italian sub—stacked ham, salami, provolone, pepperoni, banana peppers, roasted red peppers—encased in a flaky crescent‑roll crust and baked into golden, gooey squares. That’s exactly what these Italian Sub Squares deliver. Perfect for game days, potlucks, family dinners, or any time you want handheld comfort with big flavor.

Introduction

This recipe takes the classic Italian sub sandwich and transforms it into an easy‑to‑serve, share‑friendly dish. You’ll layer deli meats, cheeses and vibrant peppers between sheets of crescent dough, brush the top with olive oil and Parmesan, then bake until golden. In this article you’ll get:
• The full ingredient list and step‑by‑step instructions
• A tip‑filled section from Chef Ina Garten (yes, she loves easy crowd‑pleasers too!)
• Health and safety considerations to keep in mind
• A nutrition table to help you see what you’re eating
• 10 detailed FAQs to cover every little question you might have
• Internal links to more crowd‑friendly recipes on www.freshtonerhungar.com
And yes—some relevant emojis to keep things fun 🎉

Ingredients

• Refrigerated crescent rolls — 2 cans
• Sliced ham — ½ pound
• Sliced salami — ½ pound
• Sliced provolone cheese — ½ pound
• Sliced pepperoni — ½ cup
• Banana pepper rings, drained — ½ cup
• Roasted red peppers, drained & sliced — ½ cup
• Italian seasoning — 1 tablespoon
• Grated Parmesan cheese — ¼ cup
• Olive oil — ¼ cup
• Lettuce and tomato slices — Optional (for serving)

Why these ingredients?

The crescent‑roll dough gives a buttery, flaky “crust” that turns this into something more than a typical sub. The trio of ham, salami, and pepperoni gives layered savoury depth; provolone melts beautifully. Banana pepper rings and roasted red peppers add brightness, tang and colour. The Italian seasoning ties it all together. Olive oil + Parmesan on top help get that golden crust and add extra flavour.

Instructions

1. Preheat Oven and Prep Pan: Preheat oven to **235 °F (175 °C)**. (Note: check your oven and dish size; this temperature seems low for browning—some sources use 350 °F / 175 °C.) Lightly grease a 9×13‑inch baking dish or line it with parchment paper.
2. Prepare and Pre‑bake Bottom Crust: Roll out the first can of crescent dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer. Pre‑bake the bottom layer for about 8‑10 minutes until lightly golden.
3. Layer Meats, Cheeses, and Vegetables: On top of the pre‑baked bottom crust, layer the ham, salami, provolone cheese, pepperoni, banana pepper rings, and roasted red peppers evenly. Then sprinkle the Italian seasoning over the layers.
4. Add Top Crust and Topping: Roll out the second can of crescent dough and place it over the layered filling. Pinch the seams and press the edges down to seal the filling inside. Brush the top dough with the ¼ cup olive oil and sprinkle the ¼ cup Parmesan cheese all over.
5. Bake: Place the dish in the preheated oven and bake for about 20‑25 minutes, or until the top is golden brown and the dough is fully cooked through.
6. Cool and Slice: Allow the Italian Sub Squares to cool for about 10 minutes before slicing them into squares for serving.
7. Serve: Serve warm or at room temperature, with optional garnishes like lettuce and tomato slices on the side.

Chef Ina Garten’s Pro Tip

“The key to any great layered bake is good sealing of the edges so the filling doesn’t leak out. Also, let your dish rest a few minutes before cutting so it holds together nicely—plus the flavours settle and it’s easier to serve beautiful squares.”

Health & Safety Considerations

• Ensure all deli meats are fresh and properly refrigerated—store them at or below 4 °C (40 °F) until use.
• The dish contains a good amount of saturated fat (from cheese and dough) and sodium (from processed meats + cheeses). Balance with fresh vegetables or a salad if you’re watching intake.
• When pre‑baking the bottom crust, monitor carefully so it doesn’t over‑brown or burn—uneven baking can lead to raw dough in the centre.
• Use a dish size that’s appropriate—if your dough is thinner than expected, it may over‑spread or shrink. Some users report using alternative pan sizes when dough amount is smaller. :contentReference[oaicite:0]{index=0}
• After baking, let the dish rest so the hot fillings settle and it’s safer to slice (avoid steam burns when cutting immediately).

Nutrition & Health Benefits Table

Because this is a rich, hearty dish, consider a serving size of 1 square (~⅙ to ⅛ of pan) paired with a crisp vegetable salad or roasted seasonal veggies to balance the meal.

Why This Recipe Works

The success of the Italian Sub Squares lies in three things:
• **Layering flavour**: The combination of meats, cheeses and peppers gives a complex, satisfying bite.
• **Textural contrast**: The flaky dough provides a crispy, tender crust; inside you get gooey cheese and robust filling.
• **Ease & shareability**: By baking it as a “square” you turn a sandwich into a dish that feeds a group, is easy to slice, and easy to handle at gatherings.

Many food blogs describe the concept of “antipasto squares” or “Italian sub squares” similarly—layering deli meats and roasted peppers between dough. :contentReference[oaicite:1]{index=1} Whether you follow this exact ingredient list or adapt with what you have, the method is forgiving and forgivingly delicious.

Variations & Serving Suggestions

• **Make it spicy**: Swap banana peppers for jalapeños or add a drizzle of sriracha or hot honey before serving.
• **Vegetarian version**: Omit the meats; layer sautéed mushrooms, spinach, roasted red peppers, provolone and mozzarella; add Italian seasoning and bake similarly.
• **Mini versions**: Use smaller pans or muffin tins to make individual “squares” or bite‑sized pieces—great for parties.
• **Serve with fresh sides**: Lettuce and tomato slices (optional above) add freshness and crunch. A simple vinaigrette salad or crunchy slaw pairs beautifully.
• **Make‑ahead**: You could assemble ahead, refrigerate lightly covered, then bake when guests arrive—just allow additional bake time if the dish is cold from fridge.

Looking for more crowd‑pleasing baked sandwich‑style dishes? Check out our article on baked sliders and layered sandwich casseroles on www.freshtonerhungar.com.

10 Frequently Asked Questions (FAQs)

1. Can I use a different type of dough instead of crescent rolls?
   Yes — some versions use puff pastry or biscuit dough, but crescent rolls give the right balance of flakiness and workability. If using an alternative, make sure it’s enough to form a bottom and a top layer and that you seal seams well. Some users found dough amounts differ by brand. :contentReference[oaicite:2]{index=2}
2. What size baking dish should I use?
   The common size is a 9×13‑inch (≈23×33 cm) pan. If your dough is thinner, you might use a slightly smaller dish so the crust remains substantial.
3. Do I need to pre‑bake the bottom crust?
   This recipe calls for an 8‑10 minute pre‑bake to ensure the bottom crust begins baking and doesn’t become soggy from the filling. It helps maintain structure.
4. Can I assemble this ahead of time?
   Yes — you can layer and cover the dish, then refrigerate for a short period (a few hours) before baking. When doing this, add a few minutes bake time to compensate for the cold dish.
5. How do I store leftovers?
   Cool the dish, then cover and refrigerate. It will keep for 2‑3 days. Reheat in the oven (rather than microwave) to keep crust crisp.
6. Can I freeze the leftovers?
   Yes—cut into squares, wrap individually or as a block, and freeze. Reheat from frozen or thawed, making sure the interior is hot and crust is warmed through.
7. What if my top crust isn’t browning?
   If after the bake time the top is still pale, you can switch to “broil” mode for 1‑2 minutes watching carefully or increase oven temperature slightly for the last few minutes—be mindful of burning.
8. Is this suitable for kids?
   Yes — it’s generally kid‑friendly, especially if you omit or reduce banana peppers or roasted red peppers if they prefer milder flavors. Serve with fresh veggies to round out the meal.
9. Can I change the types of meats or cheeses?
   Absolutely. You could substitute turkey ham, capicola, turkey pepperoni, mozzarella, fontina, etc. The key is balancing flavour, melting cheese, and texture of meat. Ensure meats are sliced thinly and layer evenly.
10. What’s the best way to serve this dish?
    Serve warm or at room temperature. For a nice presentation: garnish with fresh tomato and lettuce slices on the side, maybe a drizzle of olive oil or balsamic glaze. Cut into squares (about 12‑15 depending on your pan) and serve alongside a leafy salad or crunchy coleslaw to balance richness.

Conclusion

These Italian Sub Squares bring together convenience, comfort, and big flavour in one share‑friendly dish. Whether you’re feeding a crowd, prepping for a game day, or simply want a hearty dinner that’s easy to serve, this recipe delivers. With rich layers, a buttery crust, and adaptable variations, you’ll find yourself returning to it again and again.

For more baked‑sandwich style dishes, interesting sides, and creative casserole ideas, head over to www.freshtonerhungar.com. Enjoy every cheesy, meaty, delicious square! 🍴