Italian Sub Squares

Italian Sub Squares transform everyone's favorite deli sandwich into a warm, cheesy baked dish that feeds a crowd with minimal effort. Layers of flaky crescent dough encase savory Italian meats, melty cheese, and zesty toppings, creating perfect handheld squares that disappear faster than you can serve them. The beauty of this recipe lies in its simplicity – all the flavors of a classic Italian sub without the fuss of individual sandwiches.

I first made these squares when hosting my husband's family for a football Sunday. His brother had driven four hours to watch the game with us, and I needed something substantial that wouldn't keep me in the kitchen. These squares were such a hit that his brother now requests them every visit. Last Christmas, I caught him sneaking the last square while everyone else was opening presents!

Perfect Ingredients for Italian Sub Squares

• Crescent roll dough: The flaky layers create a perfect vessel for holding all the fillings; look for the seamless sheets for easier assembly
• Genoa salami: Adds that distinctive Italian deli flavor; opt for thinly sliced pieces that layer beautifully
• Black forest ham: Provides a smoky sweetness that balances the spicier meats; make sure it's thinly sliced
• Pepperoni: Those crispy edges and spicy kick are essential; try the larger deli-sliced pepperoni rather than small pizza-style rounds
• Provolone cheese: Mild yet distinctive flavor that melts beautifully; white provolone offers a sharper taste than the yellow variety
• Mozzarella: Creates those Instagram-worthy cheese pulls when the squares are served warm
• Banana peppers: Adds brightness and tang that cuts through the richness; the mild variety works best for most palates
• Italian seasoning: The blend of dried herbs ties everything together; look for versions with fennel seeds for authentic flavor

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I've learned the hard way that cheap deli meats release too much water when baked, making the bottom crust soggy. Splurging a little on quality meats from the deli counter makes a world of difference in the final texture.

Step-by-Step Cooking Instructions

Step 1:

Lightly coat a 9×13-inch baking dish with cooking spray, making sure to cover the sides as well. This prevents sticking and makes your squares easier to remove. For even easier cleanup, line the pan with parchment paper with enough overhang to lift the entire baked dish out before cutting.

Step 2:

Unroll one can of crescent roll dough and press it into the bottom of your prepared baking dish. If using perforated dough sheets, press the seams together firmly with your fingers until they disappear. Work the dough slightly up the sides of the dish to create a small edge that will help contain the fillings.

Step 3:

Start with a layer of provolone cheese directly on the dough. This creates a protective barrier that helps prevent the bottom crust from becoming soggy. Next, overlap slices of salami to cover the cheese completely, followed by ham slices, then a scattered layer of pepperoni. The overlapping is important to ensure every bite contains all the flavors.

Step 4:

Sprinkle half the shredded mozzarella over the meat layer, then distribute banana pepper rings evenly across the surface. For onion lovers, thinly sliced red onions can be added here as well. Follow with the remaining mozzarella, which acts as a binding layer to hold everything together when melted.

Step 5:

Carefully unroll the second can of crescent dough and position it over your fillings. Gently stretch it if needed to reach the edges. Press the edges of the top dough into the bottom dough to seal, creating a pocket around all your delicious fillings. If the dough tears, simply patch it with small pieces from the edges.

Step 6:

Brush the top with melted butter or beaten egg for a golden finish. Sprinkle generously with Italian seasoning, garlic powder, and a touch of grated Parmesan cheese for a flavorful, crispy top. Don't forget a light sprinkle of salt to enhance all the flavors.

Step 7:

Place in a preheated 375°F oven on the middle rack. Bake for 25-30 minutes, rotating the pan halfway through for even browning. You're looking for a deeply golden top and bubbling edges. If the top browns too quickly, tent loosely with foil for the remaining bake time.

Step 8:

Allow the baked dish to rest for at least 10 minutes before cutting. This crucial step lets the melted cheese set slightly, which means cleaner cuts and less filling oozing out. Use a sharp knife or pizza cutter to create squares, wiping the blade between cuts for neat edges.

The Perfect Party Food

These Italian Sub Squares have become my secret weapon for casual entertaining. Unlike traditional sandwich platters that can get soggy within an hour, these squares stay delicious at room temperature for a few hours. The baked dough holds everything together, making them easy to eat while mingling or watching the game.

I've learned to slice them into different sizes depending on the occasion – smaller two-bite squares for cocktail parties, larger squares for hungrier crowds at game day gatherings. They're substantial enough to feel like a meal but portable enough to eat without sitting down at a table.

Make-Ahead Magic

One of my favorite things about this recipe is how well it works for busy schedules. You can assemble the entire dish up to 24 hours ahead and keep it refrigerated until baking time. Just add an extra 5 minutes to the bake time if cooking directly from the refrigerator.

For really busy weeks, I sometimes make a double batch and freeze half after baking and cooling. Individual frozen squares reheat beautifully in a 350°F oven for about 10-15 minutes, making them perfect for quick lunches or those nights when cooking feels impossible.

My teenager used to turn his nose up at anything resembling a vegetable until I started tucking thin slices of roasted red pepper into these squares. Now he happily devours them without picking anything out, and I get to feel like I've scored a small parenting victory with every batch!

Beyond The Basic Recipe

While the classic Italian meats create an authentic sub experience, don't be afraid to experiment with variations. During summer tomato season, I add a thin layer of well-drained sliced tomatoes and fresh basil leaves. For winter gatherings, a spread of sun-dried tomato pesto on the bottom crust adds incredible depth of flavor.

For friends who don't eat pork, turkey pepperoni and roast beef make excellent substitutions that maintain the hearty texture and flavor profile. Vegetarian guests appreciate a version made with grilled vegetables, extra cheese, and a thin layer of olive tapenade for that umami punch.

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I still remember the first time I brought these squares to my husband's family gathering. His grandmother, who rarely complimented anyone's cooking but her own, asked for the recipe. As someone who grew up in an Italian-American household, her approval meant everything. She's since passed away, but every time I make these squares, I think of her nod of approval and the way food brings families together, one cheesy, delicious bite at a time.

Frequently Asked Questions

→ Can I make these Italian Sub Squares ahead of time?

Yes! You can assemble the entire dish up to 24 hours ahead and refrigerate, covered, until ready to bake. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator. For best results, wait to add the egg wash until just before baking.

→ What other meats and cheeses can I use in this recipe?

This recipe is very versatile! Try using capicola, mortadella, prosciutto, or turkey. For cheeses, consider using Swiss, fontina, or asiago. Keep the total amounts similar to what's listed in the recipe for best results.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for about 10 minutes or until warmed through. You can also reheat in the microwave, but the crust won't be as crisp.

→ Can I freeze these squares?

Yes! Bake as directed, cool completely, then cut into individual squares. Wrap each square in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven for about 10 minutes.

→ What can I serve with Italian Sub Squares?

These squares pair well with a simple green salad, Italian pasta salad, marinated vegetables, or a bowl of minestrone soup. For a party, serve with a variety of dipping sauces like marinara, ranch, or Italian dressing.