Italian Sub Squares

Name: Italian Sub Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
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 ham; 4 oz. sliced provolone; 4 oz. thinly sliced salami; 1 1/2 c. Olive spread, drained and squeezed; 1 Tbsp. extra-virgin olive oil; 1 tsp. dried oregano

5 steps

Prep:15minCook:30min

Updated at: Wed, 10 Jul 2024 19:42:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories674.3 kcal (34%)

Total Fat54.9 g (78%)

Carbs26.1 g (10%)

Sugars6.2 g (7%)

Protein18.2 g (36%)

Sodium1444.7 mg (72%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Cooking spray

or vegetable oil, for pan

2 x 8 ozcrescent roll dough

tubes

1 cshredded Asiago

divided

8 ozham

thinly, sliced

4 ozprovolone

sliced

4 ozsliced salami

thinly

1 ½ cOlive spread

drained and squeezed

1 Tbspextra-virgin olive oil

1 tspdried oregano

Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Let cool at least 15 minutes before slicing into squares.