My aunt brought these to our block party and within 10 minutes people were asking who made them and if there were more hiding in her car.

These Oven-Baked 4-Ingredient Summer Crescent Squares are exactly the kind of thing that disappears from the party table before you’ve even set down the serving plate. My aunt started bringing these to our neighborhood block party years ago, and I’m not exaggerating when I say people tracked her down in under 10 minutes to ask who made them and if she had a secret stash in her car. They’re buttery, flaky, full of melty, summery flavor, and they come together fast enough to squeeze in after work and before you head out the door with a foil-lined pan in hand.

Serve these warm or at room temperature straight from the foil-lined baking sheet so people can grab a square as they wander by the snack table. They’re great with a big bowl of summer fruit salad, crunchy veggies and ranch, or a simple green salad if you want to turn them into more of a casual light dinner. For drinks, they pair really well with iced tea, lemonade, or a chilled sauvignon blanc. If you’re taking them to a block party or potluck, cut them into small bite-size squares so they stretch further and tuck a small spatula right into the pan for easy serving.

Servings: 16 squares

2 (8 oz) cans refrigerated crescent roll dough

Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with aluminum foil, letting some foil hang over the sides for easy lifting later. Lightly spray the foil with nonstick cooking spray or brush with a little oil so the crescents don’t stick.

Prepare the tomatoes first so they don’t make the squares soggy. Cut the tomatoes, scoop out most of the seeds, and chop into small pieces. Spread the chopped tomatoes on a paper towel–lined plate, pat the tops dry with another paper towel, and let them sit while you prep everything else.

In a medium bowl, stir together the softened cream cheese and shredded mozzarella until mostly smooth and evenly combined. It doesn’t have to be perfect; just make sure there aren’t big pockets of plain cheese.

Open one can of crescent roll dough and unroll it onto the bottom of the prepared pan. Gently press the seams together with your fingers to form one solid sheet that covers the bottom in an even layer.

Dollop the cream cheese–mozzarella mixture over the dough and gently spread it into an even layer, going almost to the edges. Sprinkle the well-drained chopped tomatoes evenly over the cheese layer, pressing them in very lightly so they stick.

Open the second can of crescent roll dough and unroll it onto a sheet of parchment paper or a lightly floured counter. Press the seams together to form another solid sheet, roughly the same size as your pan. Carefully lift this sheet and lay it over the tomato and cheese layer, stretching gently so it reaches the edges. It’s okay if it’s not perfect; it will puff and even out as it bakes.

Lightly press the top dough around the edges to meet the bottom dough so the filling is mostly enclosed. You don’t have to pinch it completely shut—just enough so the layers stay stacked and the cheese doesn’t all run out.

Bake on the middle rack for 20–25 minutes, or until the top is a deep golden brown and you can see some melted filling just starting to bubble around the edges. If your oven runs hot, start checking around 18 minutes.

Remove the pan from the oven and place it on a cooling rack. Let the crescent squares cool in the pan for at least 15–20 minutes. This helps the layers set up so they slice cleanly and you don’t lose all the melty filling when you cut into them.

Use the foil overhang to carefully lift the whole slab out of the pan and onto a cutting board. With a sharp knife or pizza cutter, slice into 16 squares (4 rows by 4 rows). Serve slightly warm for the ultimate melty, flaky experience, or let them cool to room temperature if you’re packing them up for a party. Keep them on the foil-lined sheet so they look like that casual, just-baked, block-party-perfect pan that everyone dives into.

You can easily tweak these summer crescent squares to fit what you have on hand or what your crowd loves. For a little extra flavor without adding more ingredients, sprinkle the top lightly with salt and black pepper before baking, or brush the top layer of dough with a bit of olive oil for extra color. If you want to swap the tomatoes, use well-drained roasted red peppers or very well-drained salsa-style tomatoes (blot them dry to avoid sogginess). Add-ins that still keep things simple: scatter a few torn fresh basil leaves over the cheese with the tomatoes for a caprese vibe, or use half mozzarella and half cheddar for a sharper flavor. To prep ahead, you can assemble the pan up to 4 hours in advance, cover, and keep it in the fridge, then bake just before you need to leave for the party. For food safety, always keep the cream cheese refrigerated until you’re ready to mix the filling, and don’t leave the baked squares out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a summer block party). If you’re transporting them, let them cool until just warm, cover the pan loosely with foil, and keep them out of direct sun once you arrive. Leftovers should be covered and refrigerated; reheat in a 325°F oven for 8–10 minutes to re-crisp the top rather than microwaving, which can make the dough rubbery.