Italian Sub Squares (Print Version)
# Ingredients:
→ Base
01 -
2 packages of crescent roll dough sheets
→ Meats & Cheese
02 -
¼ pound thinly sliced Genoa salami
03 -
¼ pound deli-sliced ham
04 -
¼ pound of pepperoni from the deli
05 -
8 ounces of provolone cheese, sliced
→ Vegetables
06 -
½ cup of pepperoncini slices from a can, liquid drained
07 -
1 can (12 ounces) roasted red bell peppers, drained and cut thin
→ Topping
08 -
1 tablespoon of parmesan, finely grated
09 -
1 regular-sized egg
10 -
1 tablespoon of store-bought pesto
# Instructions:
01 -
Set your oven to 350°F and spray a 9x13-inch dish to keep things from sticking.
02 -
Take one dough sheet and press it into the dish, covering the bottom and partway up the sides. Arrange half the provolone cheese on top of it.
03 -
Stack the pepperoni, ham, salami, roasted red pepper slices, pepperoncini, and then top with the rest of the provolone.
04 -
Lay the second crescent dough sheet on top, pinching the edges all around to seal it. Whisk together the egg, pesto, and parmesan cheese in a bowl, then brush it all across the surface.
05 -
Cover the dish loosely with greased foil and bake for 30 minutes. Take the foil off and let it bake another 15-20 minutes until it turns golden. Let it sit for 10 minutes before slicing.
# Notes:
01 -
Tastes best when served warm from the oven.
02 -
Cut pieces smaller for snacks or leave larger for meals.