This pan of warm, cheesy Italian sub squares is my go-to when I need something hearty and crowd-pleasing without babysitting the stovetop. I first baked a version of this for a Sunday game day when I wanted the flavors of my favorite Italian deli sandwich but needed something easy to slice and share. The first time I pulled it from the oven, the kitchen smelled like a neighborhood pizzeria, and I knew it was going to be a hit. Every bite has that perfect balance of salty deli meats, mellow provolone, and tangy peppers tucked between buttery layers of crescent dough. What makes this special is the contrast in textures. The bottom crust bakes up sturdy enough to hold the fillings, while the top turns deep golden and flaky, brushed with a savory egg, pesto, and Parmesan glaze. You get melty cheese in every corner, pops of heat from pepperoncini, and sweet roasted red peppers that keep the filling juicy but not soggy. It slices neatly into squares, travels beautifully, and disappears fast at potlucks. This is the kind of appetizer that makes people hover by the baking dish, waiting for the next warm piece.

Ingredients

• Crescent dough sheets: Look for refrigerated crescent dough sheets (not the perforated rolls) for the easiest seal. Pillsbury and store brands both work. The sheet shape covers the pan evenly and bakes into a sturdy, buttery crust.
• Provolone cheese: Mild, melty provolone anchors the filling and binds the meats. Choose deli-sliced, about 8 ounces total. Aged provolone brings a sharper bite if you prefer more tang.
• Deli meats: A trio of pepperoni, ham, and Genoa salami recreates classic Italian sub flavor. Ask the deli to slice them thin so layers melt into each other without bulk.
• Roasted red peppers: A 12-ounce can, well-drained and sliced thin, adds sweetness and moisture without greasiness. Pat dry on paper towels for the best texture.
• Pepperoncini: These tangy, mildly spicy rings brighten the richness. Drain thoroughly and measure about 1/2 cup to keep the filling balanced.
• Egg, pesto, and Parmesan: Whisked together for a glossy, savory top that bakes golden and fragrant. Use a prepared basil pesto and finely grated Parmesan.
• Nonstick cooking spray: Helps the crust release cleanly and promotes even browning along the edges.

Instructions

Prep the oven and pan: Preheat the oven to 350°F. Lightly coat a 9 by 13 inch baking dish with nonstick cooking spray. This prevents sticking and encourages crisp edges. If your pan is dark, it may brown a bit faster, so monitor closely in the last minutes. Form the bottom crust: Unroll one crescent dough sheet and press it into the dish, nudging it up the sides about 1 inch. The exposed rim will help seal the top crust later and prevent melting cheese from escaping. Layer the cheeses and meats: Place half of the provolone in an even layer. Top with the pepperoni, then the ham, then the salami. Keep layers flat and edge-to-edge for uniform slices. The order helps render a little fat into the cheese, boosting flavor without sogginess. Add peppers and finish cheese: Scatter the sliced roasted red peppers and drained pepperoncini evenly. Finish with the remaining provolone, covering the peppers so moisture stays inside the filling, not on the crust. Seal with top crust: Unroll the second dough sheet and place it over the filling. Press and pinch all edges to the bottom crust, creating a sealed package. A tight seal traps steam just enough to melt the cheese while crisping the outside. Mix the savory glaze: In a small bowl, whisk the egg with the pesto and Parmesan until smooth. Brush the mixture over the top crust, including corners. This adds color, flavor, and a lightly crisp finish. Bake covered: Cover the dish with foil that has been lightly sprayed to prevent sticking, placing the spray side down. Bake for 30 minutes to set the structure and melt the interior evenly without over-browning. Finish uncovered and rest: Remove the foil and bake 15 to 20 minutes more, until the top is deep golden brown and the center registers hot. Let rest 10 minutes for clean slices, then cut into squares and serve warm.

Storage Tips

Let the pan cool until just warm, then cover and refrigerate for up to 4 days. For best quality, transfer slices to an airtight container with parchment between layers. Reheat in a 325°F oven or toaster oven for 10 to 12 minutes until the crust crisps and the center is hot. Microwaving works in a pinch but softens the crust; if you use it, give each piece a few minutes in a hot skillet or air fryer afterward to refresh the texture. For freezing, wrap individual squares tightly in plastic, then in foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating as above.

Ingredient Substitutions

Swap provolone with low-moisture mozzarella or fontina in equal amounts for a similar melt. If you prefer spicier flavor, use hot capicola in place of ham, same weight. Turkey pepperoni works well if you want a lighter option, and you can omit one meat and increase another to keep the total weight consistent. No pesto on hand? Brush the top with a beaten egg whisked with 1 teaspoon olive oil and 1 teaspoon Italian seasoning. For extra zip, add 2 tablespoons sliced banana peppers instead of pepperoncini. If you only find perforated crescent rolls, press the seams together firmly before assembly.

Serving Suggestions

Serve these warm squares on a platter with small bowls of marinara for dipping, plus a dish of giardiniera for crunchy contrast. A crisp Italian chopped salad and sparkling water with lemon turn this into a casual lunch. For parties, cut the pan into smaller bite-size pieces and sprinkle with a little extra Parmesan and chopped parsley for color. They are excellent alongside tomato soup or a simple minestrone on chilly nights, and they make a satisfying addition to any game day spread.

Cultural Background

While the flavors nod to Italian deli classics, baking the whole sandwich into a casserole-style pan is pure American ingenuity. Italian American subs, often called hoagies or grinders depending on region, became a staple in Northeastern cities. This baked version takes those familiar ingredients and adapts them for potlucks and parties. The use of crescent dough is a distinctly American shortcut that brings a buttery, flaky crust without fussing with yeast dough, making it ideal for weeknights and busy gatherings.

Seasonal Adaptations

In summer, add a thin layer of sliced fresh tomatoes between the meats and cheese and a few fresh basil leaves for a garden twist. In fall, try a swipe of sun-dried tomato pesto in the glaze for deeper flavor. Around the holidays, a sprinkle of red pepper flakes and chopped rosemary over the top looks festive and adds warmth. For spring brunches, swap ham with thinly sliced turkey and add a light brush of Dijon under the bottom cheese layer to brighten the flavors.

Meal Prep Tips

To meal prep, assemble the pan up to a day ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding about 5 minutes to the covered bake time. For grab-and-go lunches, bake and cool completely, slice, and wrap individual pieces. Store in the refrigerator up to 4 days. Reheat in a toaster oven at 325°F so the crust returns to crisp. If packing for a work lunch, reheat in the morning and wrap in foil; it stays warm and delicious by midday.

Set this in the center of the table and watch everyone lean in for a warm square. The flavor is nostalgic yet fresh, and the ease of assembly makes it a recipe you will come back to whenever you need a guaranteed crowd-pleaser.