Why You’ll Love This Recipe

I love this recipe because it turns a messy sandwich into a neat, shareable bake that’s both fun and satisfying. The crescent roll crust adds a buttery, flaky texture, while the layers of cheese and seasoned fillings make every square irresistibly rich. It’s easy to make ahead, reheats beautifully, and always disappears fast whenever I serve it. Plus, it’s endlessly customizable — I can mix up the fillings to suit any craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cans of crescent roll dough sheets
8 ounces sliced provolone cheese
¼ pound each of sliced deli meats (turkey, chicken, and beef pastrami)
12 ounces roasted red bell peppers, drained and thinly sliced
½ cup canned sliced pepperoncini, drained
1 large egg
1 tablespoon prepared pesto
1 tablespoon grated Parmesan cheese

Directions

I start by preheating the oven to 350°F (175°C) and lightly spraying a 9×13-inch baking dish with non-stick cooking spray.

For the base, I unroll one sheet of crescent roll dough and press it into the bottom of the dish, gently pushing it up along the edges to form a crust. Then I lay half of the provolone slices evenly across the dough.

Next, I layer the deli meats — first the turkey, then the chicken, followed by the beef pastrami — so every bite has a bit of each. I scatter the roasted red bell peppers and pepperoncini slices evenly over the meats for a pop of color and flavor. I top everything with the remaining provolone slices to seal in all that goodness.

Then I place the second crescent roll sheet over the top, pinching along the edges to fully encase the filling.

In a small bowl, I whisk together the egg, pesto, and Parmesan cheese until smooth. I brush this mixture generously over the top dough layer, making sure to coat it evenly.

I cover the dish with foil (sprayed lightly with cooking spray) and bake it for 30 minutes. Then I remove the foil and bake for another 15–20 minutes, until the top is deep golden brown and the filling is bubbling slightly.

After baking, I let it cool for about 10 minutes before slicing into squares. The layers set beautifully, and the flavor is even better once it’s had a moment to rest.

Servings and Timing

This recipe makes about 12 squares and serves 6–8 people. It takes around 15 minutes to prep and 45–50 minutes to bake, for a total of just over an hour.

Variations

Sometimes I switch up the cheeses by using mozzarella or provolone mixed with cheddar. For extra flavor, I like to spread a thin layer of sun-dried tomato pesto or spicy mayo between the layers. If I’m craving more veggies, I add sliced olives, spinach, or caramelized onions. For a lighter version, I use reduced-fat cheese and skip the top layer of dough.

Storage/Reheating

I store leftover squares in an airtight container in the fridge for up to 3 days. To freeze, I let them cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag or container — they keep for up to 3 months. To reheat, I thaw overnight in the fridge (if frozen) and warm them in a 350°F oven until heated through and crisp again.

FAQs

Can I use regular crescent rolls instead of dough sheets?

Yes, I just press the seams together before layering to create a smooth sheet.

What other meats can I use?

I like using roast beef, smoked turkey, or chicken slices — any combination that adds flavor and texture.

Can I make these ahead of time?

Yes, I assemble everything, cover it, and refrigerate it for up to a day before baking.

How do I keep the crust from getting soggy?

I make sure to drain the roasted peppers and pepperoncini well before layering them in.

Can I use puff pastry instead of crescent dough?

Absolutely — puff pastry gives a flakier, more decadent crust.

What’s a good side dish for this recipe?

I love serving it with a fresh green salad or a bowl of tomato basil soup.

Can I add more spice?

Yes, I sprinkle crushed red pepper flakes inside the layers or add a dash of hot sauce to the pesto mixture.

How long should it cool before slicing?

I let it rest for about 10 minutes so the layers stay intact when cutting.

Can I use fresh peppers instead of roasted?

Yes, I sauté sliced fresh bell peppers for a few minutes until slightly tender before layering them in.

Does it taste good cold?

Yes! I actually love eating leftover squares cold or at room temperature for a quick snack.

Conclusion

These Italian Sub Squares are a fun, flavorful twist on the classic sub — cheesy, savory, and perfectly golden. I love how easy they are to put together and how neatly they slice into shareable portions. Whether I serve them warm out of the oven or pack them for lunch the next day, they always deliver that same bold, comforting flavor I crave from a good Italian-style sandwich.