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

 

All the iconic, zesty flavors of a classic Italian sub—layers of savory cured meats, provolone, and tangy peppers—baked into a warm, portable, and irresistibly easy square. The perfect party appetizer or weeknight meal!

Yields: 12 squares
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus cooling)

Ingredients

For the Crust & Topping:

• 2 cans (8 oz each) refrigerated crescent roll dough

• 1/4 cup olive oil

• 1/4 cup grated Parmesan cheese

• 1 tablespoon Italian seasoning

For the Filling:

• 1/2 lb sliced ham

• 1/2 lb sliced Genoa salami

• 1/2 lb sliced provolone cheese

• 1/2 cup sliced pepperoni

• 1/2 cup banana pepper rings, drained

• 1/2 cup roasted red peppers, drained and sliced

For Serving (Optional):

• Shredded lettuce

• Thinly sliced tomato

Instructions

1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

2. Create the Bottom Crust:
Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish, firmly pinching the seams together to form a solid base. Par-bake this crust for 8-10 minutes, until just set and lightly golden.

3. Layer the Fillings:
On the pre-baked crust, build the sub layers in this order:

• A layer of ham, followed by salami.

• The sliced provolone cheese.

• A scattering of pepperoni.

• The final layer of banana peppers and roasted red peppers.
  Evenly sprinkle the Italian seasoning over the entire filling.

4. Add the Top Crust and Finish:
Unroll the second can of crescent dough and carefully place it over the fillings. Press the edges together with the bottom crust to seal in the ingredients. Brush the top evenly with olive oil and sprinkle generously with Parmesan cheese.

5. Bake to Perfection:
Bake for 20-25 minutes, or until the top is a deep golden brown and the dough is fully cooked through.

6. Cool, Slice, and Serve:
Allow the baked square to rest in the pan for at least 10 minutes. This crucial step allows the layers to set, making it easier to cut into neat squares. Serve warm or at room temperature. For a fresh, classic sub feel, top individual squares with shredded lettuce and a slice of tomato just before serving.

Recipe Notes & Tips

• Seal it Well: Taking the time to firmly pinch the dough seams for the bottom layer and seal the top and bottom edges prevents the filling from leaking out during baking.

• Drain Those Peppers: Be sure to thoroughly drain the banana peppers and roasted red peppers to avoid a soggy crust.

• Get Creative: Feel free to customize the fillings! Add sliced olives, swap the provolone for mozzarella, or include a thin spread of Italian dressing or mayonnaise for extra moisture.

• Make-Ahead: You can assemble the entire dish, cover it tightly, and refrigerate it for up to 8 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.

• Serving Suggestion: These squares are fantastic with a side of warm marinara sauce for dipping.