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Italian Sub Squares

Crispy, golden puff pastry filled with layers of Italian meats and melted provolone, topped with a garlic herb butter glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Appetizer, Lunch, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 sheets puff pastry thawed
  • 0.5 lb deli ham sliced
  • 0.25 lb Genoa salami sliced
  • 0.25 lb pepperoni sliced
  • 8 slices provolone cheese
  • 1 large egg beaten with 1 tbsp water
Glaze
  • 2 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tbsp parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lay one sheet of puff pastry on the baking sheet. Layer half the cheese, then ham, salami, pepperoni, and remaining cheese, leaving a small border.
  3. Brush edges with egg wash, place second pastry sheet on top, and crimp edges with a fork to seal.
  4. Brush top with remaining egg wash, lightly score into squares, and cut steam vents.
  5. Bake for 20-25 minutes until puffed and deep golden brown.
  6. Mix melted butter, garlic powder, Italian seasoning, and parmesan. Brush over hot pastry immediately after baking.
  7. Cool for 10 minutes, garnish with parsley, slice, and serve.

Notes

Serve with marinara sauce for dipping.