Italian Sub Squares (Print Version)
# Ingredients:
→ Dough & Base
01 -
2 cans crescent roll dough sheets
→ Filling
02 -
8 ounces sliced provolone cheese
03 -
1/4 pound sliced deli pepperoni
04 -
1/4 pound sliced deli ham
05 -
1/4 pound sliced Genoa salami
06 -
1 can (12 oz) roasted red bell peppers, drained and thinly sliced
07 -
1/2 cup canned sliced pepperoncini, drained
→ Topping
08 -
1 large egg
09 -
1 tablespoon prepared pesto
10 -
1 tablespoon grated Parmesan cheese
# Instructions:
01 -
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
02 -
Unroll one can of crescent roll dough and press it into the bottom of the baking dish, extending the edges about 1 inch up the sides.
03 -
Place half of the provolone cheese on the dough. Layer the pepperoni, ham, salami, roasted red peppers, and pepperoncini. Top with the remaining provolone cheese.
04 -
Unroll the second can of crescent dough and place it over the filling. Pinch the edges to seal the top and bottom layers together.
05 -
In a small bowl, whisk together the egg, pesto, and Parmesan cheese. Brush the mixture evenly over the top layer of dough.
06 -
Cover with foil (spray one side with cooking spray to prevent sticking) and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until golden brown.
07 -
Let the dish cool for 10 minutes before slicing into squares. Serve warm.
# Notes:
01 -
For a crispier top, broil for the last 2-3 minutes of baking.
02 -
Swap provolone with mozzarella or Swiss cheese for a different flavor.
03 -
Serve with marinara or Italian dressing for dipping.