Italian Sub Squares (Print Version)
# Ingredients:
→ Base
01 -
2 packs crescent roll sheets
→ Meats & Cheese
02 -
8 ounces provolone cheese, sliced thin
03 -
¼ pound pepperoni from the deli counter
04 -
¼ pound ham slices from the deli
05 -
¼ pound Genoa salami slices
→ Vegetables
06 -
12 ounce can red bell peppers (roasted), drained and cut into thin strips
07 -
½ cup pepperoncini slices from a jar, well drained
→ Topping
08 -
1 large egg
09 -
1 tablespoon ready-made pesto
10 -
1 tablespoon parmesan cheese, finely grated
# Instructions:
01 -
Get your oven hot at 350°F. Give your 9x13 baking dish a good spray with cooking spray.
02 -
Take one crescent dough sheet and push it into the bottom of your dish, bringing it about 1 inch up the sides. Put half your provolone on top.
03 -
Stack on your pepperoni, ham, salami, those roasted red peppers, the tangy pepperoncini, and finish with the rest of your provolone.
04 -
Lay the second dough sheet over everything and pinch the edges closed. Whisk the egg with pesto and parmesan, then brush this mix all over the top.
05 -
Cover with foil (spray it first) and pop in the oven for 30 minutes. Then take the foil off and cook another 15-20 minutes till it's nice and golden. Let it sit for 10 minutes before you slice it.
# Notes:
01 -
Tastes best when it's still warm
02 -
You can cut it small for snacks or bigger for dinner portions