Name: Italian Sub Squares
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray or vegetable oil, for pan -; 2 (8-oz.) tubes crescent roll dough -; 1 c. shredded Asiago (about 4 oz.), divided -; 8 oz. thinly sliced mortadella or ham -; 4 oz. sliced provolone -; 4 oz. thinly sliced salami -; 1 1/2 c. giardiniera mix or muffuletta mix, drained and patted dry -; 1 tbsp. extra-virgin olive oil -; 2 tsp. white sesame seeds -; 1 tsp. dried oregano -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Sub Squares

1. Cooking spray or vegetable oil, for pan -

2. 2 (8-oz.) tubes crescent roll dough -

3. 1 c. shredded Asiago (about 4 oz.), divided -

4. 8 oz. thinly sliced mortadella or ham -

5. 4 oz. sliced provolone -

6. 4 oz. thinly sliced salami -

7. 1 1/2 c. giardiniera mix or muffuletta mix, drained and patted dry -

8. 1 tbsp. extra-virgin olive oil -

9. 2 tsp. white sesame seeds -

10. 1 tsp. dried oregano -

How to cook deliciously - Italian Sub Squares

1. Stage

Preheat oven to 350°. Grease a 13"-by-9" baking pan with cooking spray or vegetable oil.

2. Stage

Place one unrolled can of crescent dough in prepared baking pan, pinching together seams if necessary, and slightly stretch to fit pan. Bake until lightly golden, 8 to 10 minutes. Let cool slightly, about 5 minutes.

3. Stage

Sprinkle 1/2 cup Asiago in an even layer over baked dough, leaving a 1/2" border around edge of dough. Top with layers of mortadella, provolone, salami, giardiniera, and remaining 1/2 cup Asiago. Unroll remaining crescent dough to cover filling. Pinch edges of top and bottom doughs together to seal. Brush top of dough with oil. Sprinkle with sesame seeds and oregano.

4. Stage

Bake, covering with foil if dough is browning too quickly, until dough is golden brown and cooked through, 30 to 35 minutes.

5. Stage

Let cool at least 15 minutes before slicing into squares.