Italian Sub Squares

Buttery crescent dough wrapped around layers of ham, salami, provolone, pepperoni, banana peppers, and roasted red peppers. These squares feature a golden, flaky Parmesan crust and a savory, melty filling, offering the flavors of an Italian sub without the mess.

Equipment

• 9-by-13-inch baking dish

Ingredients

• 2 cans refrigerated crescent rolls
• 1/2 pound sliced ham, thin slices
• 1/2 pound sliced salami
• 1/2 pound sliced provolone cheese
• 1/2 cup sliced pepperoni
• 1/2 cup banana pepper rings, drained well
• 1/2 cup roasted red peppers, drained and sliced
• 1 tablespoon Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Lettuce and tomato slices for serving, optional

Instructions

1. Preheat the oven to 375°F and grease a 9-by-13-inch baking dish.
2. Unroll one can of crescent dough and press it into the bottom of the greased baking dish, pinching seams together and pushing dough up the sides.
3. Layer half of the ham, salami, and provolone over the dough.
4. Scatter the pepperoni evenly over the meat and cheese layers.
5. Add the drained banana pepper rings and drained, sliced roasted red peppers, spreading them evenly.
6. Sprinkle the Italian seasoning evenly over the peppers.
7. Layer the remaining ham, salami, and provolone over the pepper mixture, pressing down lightly.
8. Unroll the second can of crescent dough and lay it over the top, pinching seams together and sealing edges with the bottom dough.
9. Brush the top dough with the olive oil and sprinkle the grated Parmesan evenly over the surface.
10. Bake for 25 to 30 minutes, until the top is golden brown and the cheese inside is bubbly.
11. Let cool for a few minutes before cutting into 12 squares.

Notes

Use refrigerated crescent roll dough, not puff pastry. Drain banana peppers and roasted red peppers well to prevent a soggy bottom. For a simpler version, use only ham and provolone. Do not add mayo or dressing inside before baking; add dressing after baking if desired. Leftovers keep in the refrigerator for about three days. Reheat in a 350°F oven until heated through.