PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE
Like our sheet-pan Italian subs, these are full of your favorite fillings, this time layered between sweet, golden sheets of crescent roll dough. These savory squares are the perfect app to feed a hungry crowd, to serve for an on-the-go dinner, or eat as a midday snack.
Just like building your own sandwich at home, it’s totally possible to tweak the fillings to your own preference. Asiago can be replaced with Parmesan, Pecorino, or any other hard, salty cheese. Any type of salami will do, from pepperoni to soppressata, or even other types of cured cold cuts like capicola or prosciutto. If provolone doesn’t do it for you, melty mild cheeses like mozzarella or Swiss will do the trick. And if giardiniera and/or muffuletta mix isn’t on your grocery store shelves, anything briny (capers! olives! pepperoncini!) can be chopped small and layered in.
hints: To give these squares some height, gently fold your slices of meat into thirds to give them some volume rather than laying them flat. And make sure to let these cool for at least 15 minutes so they can more easily be cut into squares. We swear the cheese will still be melty!
Made these? Let us know how it went in the comment section below!
ReadMore+
Read Less
Advertisement – Continue Reading Below
Yields:
8 – 12
servings
Prep Time:
0
hours
15
min
Total times:
1
hours
25
min
Cooking spray or vegetable oil, for pan
(8-oz.) tubes of crescent roll dough
shredded Asiago (about 4 oz.), divided
thinly sliced mortadella or ham
Thinly sliced salami
giardiniera mix or muffuletta mix, drained and patted dry
extra virgin olive oil
white sesame seeds
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 350°. Grease a 13″-by-9″ baking pan with cooking spray or vegetable oil.
- 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.
- 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.
- Bake, covering with foil if dough is browning too quickly, until dough is golden brown and cooked through, 30 to 35 minutes.
- Let cool at least 15 minutes before slicing into squares.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE
Advertisement – Continue Reading Below
.