Italian Sub Squares take all the beloved flavors of a classic Italian sub sandwich and transform them into an easy-to-serve, crowd-pleasing appetizer that’s perfect for parties and gatherings. This recipe layers flaky crescent roll dough with quality Italian meats, cheeses, and all the signature toppings like lettuce, tomatoes, and tangy Italian dressing, then bakes everything together until golden and melty. The result is a warm, shareable dish that captures the essence of a deli sub without the mess of individual sandwiches. Cut into neat squares, these are finger-food friendly and disappear quickly at potlucks, game day parties, family gatherings, or any time you need to feed a hungry crowd. They’re economical, customizable to your taste, and can be prepared ahead of time for stress-free entertaining.
Serving Quantity: 12 squares
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 2 cans (8 ounces each) refrigerated crescent roll dough
- Quarter pound sliced deli ham
- Quarter pound sliced Genoa salami
- Quarter pound sliced pepperoni
- Quarter pound sliced provolone cheese
- Quarter pound sliced mozzarella cheese
- 1 cup shredded iceberg lettuce
- 1 large tomato (diced)
- Quarter cup sliced banana peppers
- Quarter cup sliced black olives
- Quarter cup diced red onion
- Half cup Italian dressing
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 egg (beaten, for egg wash)
- Sesame seeds (optional)
Nutrition Information (Per Square):
- Calories: 295
- Protein: 14g
- Carbohydrates: 18g
- Fat: 18g
- Sugar: 4g
- Sodium: 825mg
- Fiber: 1g
- Cholesterol: 45mg
1. Prepare the Baking Pan and Oven
Preheat your oven to 375 degrees Fahrenheit. Spray a 9 by 13 inch baking pan generously with cooking spray, making sure to coat the bottom and sides well. This prevents sticking and makes removing the finished squares much easier. You can also line the pan with parchment paper that extends over the edges for easy lifting. Set the prepared pan aside while you assemble the layers.
2. Create the Bottom Crust
Unroll one can of crescent roll dough and press it into the bottom of your prepared pan. Press the seams together firmly to seal them so you have one continuous sheet of dough covering the entire bottom. The dough should come up the sides slightly. Use your fingers to press and stretch the dough evenly across the pan, making sure there are no gaps or thin spots. This bottom layer will hold all the delicious fillings and provide a sturdy base.
3. Layer the Meats and Cheese
Start building your sub layers by placing the sliced ham evenly over the dough, covering the entire surface. Follow with a layer of salami, then pepperoni, overlapping the slices slightly to ensure complete coverage. The combination of these three meats gives you that classic Italian sub flavor profile. Next, layer on the provolone cheese slices, followed by the mozzarella cheese. The double cheese layer creates wonderful stretchy, melty goodness and helps bind everything together. Make sure each layer covers the previous one completely.
4. Add the Vegetable Toppings
Sprinkle the shredded lettuce evenly over the cheese layer. Distribute the diced tomatoes across the lettuce, followed by the sliced banana peppers, black olives, and diced red onion. These fresh vegetables add crunch, brightness, and that signature sub sandwich flavor. Don’t pile the vegetables too high or the top crust won’t seal properly. If you have excess vegetables, you can serve them on the side. Drizzle about half of the Italian dressing over the vegetable layer, making sure it’s distributed evenly.
5. Top with Second Crust
Unroll the second can of crescent roll dough and carefully place it over the entire filling, stretching gently to cover from edge to edge. Press the seams together to create one solid sheet. Press the edges of the top crust to the edges of the bottom crust all around the pan to seal everything inside. This keeps the filling from leaking out during baking. If there are any gaps or tears in the top dough, pinch them closed with your fingers.
6. Apply Finishing Touches
Brush the top of the dough with the beaten egg. This egg wash creates a beautiful golden brown, shiny finish. Sprinkle the grated parmesan cheese and Italian seasoning evenly over the top. If using sesame seeds, sprinkle them on now for extra visual appeal and a slight nutty flavor. Use a sharp knife to cut 4 to 5 small slits in the top crust. These vents allow steam to escape during baking and prevent the dough from puffing up too much or becoming soggy.
7. Bake Until Golden
Place the pan in your preheated oven and bake for 23 to 28 minutes. The top should be deeply golden brown and the dough should be cooked through with no raw spots. The cheese will be melted and bubbling around the edges. If the top is browning too quickly before the dough is fully cooked, tent it loosely with aluminum foil for the last few minutes. Remove from the oven and let it cool in the pan for 5 to 10 minutes before cutting. This resting time allows the cheese to set slightly, making cleaner cuts.
8. Cut and Serve
Using a sharp knife or pizza cutter, cut the baked sub into 12 equal squares. Wipe the knife between cuts for cleaner edges. Carefully remove each square from the pan using a spatula. Serve warm with the remaining Italian dressing on the side for drizzling or dipping. These squares are best enjoyed warm when the cheese is still melty, but they’re also delicious at room temperature for picnics or packed lunches.
Tips for Perfect Italian Sub Squares
Use quality deli meats and cheeses for the best flavor. The ingredients really shine in this simple recipe, so splurge on good stuff from the deli counter rather than pre-packaged options. Press the crescent roll seams firmly when creating your top and bottom crusts. If the seams separate during baking, filling can leak out and make a mess. Customize the meats and toppings to your preference. Turkey, capicola, mortadella, or roast beef all work wonderfully. Add hot peppers for spice or omit the olives if anyone dislikes them. Don’t overload with vegetables or the squares become soggy and difficult to cut. A light layer of each topping is better than piling everything high. These can be assembled completely a few hours ahead of time. Cover tightly with plastic wrap and refrigerate until ready to bake. Add 5 extra minutes to the baking time if starting from cold. For a vegetarian version, skip the meat and double the cheese, adding layers of roasted red peppers, artichoke hearts, and extra vegetables. Leftover squares can be wrapped individually and refrigerated for up to 3 days. Reheat in a 350-degree oven for 8 to 10 minutes or microwave for 30 to 45 seconds. The lettuce and tomatoes can be added after baking if you prefer fresher, crisper vegetables. Simply bake with just the meats and cheese, then add the cold toppings before serving. Serve with Italian sub condiments on the side like extra Italian dressing, mayonnaise, mustard, or hot pepper relish so guests can customize their squares. For easier serving at parties, cut into smaller bite-sized pieces to make 24 appetizer portions instead of 12 larger squares. Puff pastry can replace crescent roll dough for a flakier, more elegant presentation. Just roll it thin and follow the same assembly method. Add a layer of cream cheese mixed with Italian seasoning between the bottom crust and meat for extra richness and moisture. These squares travel well to potlucks. Keep them warm by wrapping the pan in aluminum foil and towels, or transport cold and reheat at your destination.
