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These Sub Squares with Italian flair turn traditional sandwich components into a baked delight that's great when you need to feed many people. Packed with tasty deli cuts, gooey provolone, and tangy peppers all tucked inside buttery crescent pastry, you'll get all the tasty bits of an Italian sandwich in a form that's super easy to share.
I stumbled on this idea during a family party, and now I can't stop making it when guests come over. There's something magical about how the dough turns crisp and golden while locking in all those amazing Italian flavors.
Key Ingredients Breakdown
- Sheets of crescent dough: Makes assembly super quick
- Top-notch cold cuts: Go for sliced-to-order when possible
- Whole provolone: Pick the full-fat kind for smoothest melting
- Red peppers (roasted): The jarred ones work great here
- Tangy pepperoncini: Brings that perfect zingy kick
- Homemade pesto: Tastes way better than store-bought
- Real Parmesan cheese: Worth grabbing a block to grate yourself
Easy-to-Follow Cooking Steps
- Getting Started:
- Give your pan a good spray. Gently unroll your dough. Push it down into each corner. Form a small edge. Look for any tears.
- Adding Your Fillings:
- Begin with a cheese foundation. Mix up your meat varieties. Scatter peppers throughout. Keep layers flat and even. Finish with more cheese on top.
- Finishing the Package:
- Lower top dough gently. Press edges firmly together. Cut away extra if needed. Paint with beaten egg. Spread pesto across the surface.
- Cooking It Through:
- Start with it covered up. Keep an eye on the color. Take the foil off carefully. Look at the sides. Watch for when it's done.
- Getting Ready to Eat:
- Let it sit briefly. Use a sharp knife for squares. Put them on a nice plate. Enjoy while warm. Have some napkins ready.
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I came up with this after thinking about how much I love Italian subs but needed something easier to share at get-togethers.
Getting The Heat Just Right
I've made this so many times and learned that watching the temperature is super important. Starting at 350°F with foil on top lets everything heat up nicely without burning. Taking off that foil near the end gives you that beautiful golden top everyone loves.
Prep It The Day Before
You can totally get these ready ahead of time. I often put everything together up until the egg wash part, wrap it up tight, and stick it in the fridge for up to a day. When it's time to cook, just brush on the egg wash and cook it a bit longer—about 5-7 extra minutes.
Keeping Leftovers Fresh
They taste best warm, but any extras keep really well. I put them in a sealed container in the fridge for up to three days. When I want to enjoy them again, I pop them on a lined baking sheet at 325°F for around 10 minutes to get that crispiness back.
What To Serve On The Side
These squares really pop as part of an Italian-style spread. I like to put them next to a crisp green salad, some marinated veggies, or a cold pasta salad with Italian dressing. At parties, I sometimes set out little bowls of marinara and ranch for dipping.
Ways To Switch Things Up
I've played around with different versions over time. Throwing in a layer of fresh spinach adds nice color and some healthy stuff, while swapping in capicola or mortadella brings in real Italian deli vibes. For extra kick, sometimes I toss in some sliced banana peppers.
Fixing Common Problems
If you find the dough sticking to your fingers, just dust your hands with a bit of flour before pressing it into the pan. If the top starts getting too brown too fast, just cover it loosely with foil until everything's heated through.
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These Sub Squares have become my go-to party dish. That mix of flaky outside, savory meats, and melted cheese creates something that folks can't stop talking about. I bring them to backyard cookouts and fancy dinner parties alike, and the platter's always empty by the end.
Frequently Asked Questions
- → Can I prep this in advance?
- Absolutely, you can put it together ahead and refrigerate it for a day before baking.
- → Can different meats be used?
- Sure, mix it up with other Italian meats like prosciutto, capicola, or mortadella.
- → Why start baking under foil?
- It keeps the top crust from over-browning while the inside cooks.
- → Are regular crescent rolls okay?
- Yes, just seal up the seams thoroughly to make a solid dough layer.
- → How long do leftovers last?
- Keep them covered in the fridge for up to 3 days. Reheat in the oven to stay crispy.