Italian Sub Squares (Print Version)
# Ingredients:
→ Base
01 -
2 cans rolled crescent dough sheets
→ Meats & Cheese
02 -
¼ pound thin deli cuts of ham
03 -
¼ pound deli-sliced pepperoni
04 -
8 ounces of provolone, sliced
05 -
¼ pound of Genoa salami, thinly sliced
→ Vegetables
06 -
½ cup drained slices of pepperoncini
07 -
12 ounces jarred roasted red peppers, sliced thin and drained
→ Topping
08 -
1 large beaten egg
09 -
1 tablespoon of grated parmesan
10 -
1 tablespoon of jarred pesto sauce
# Instructions:
01 -
Set your oven to 350°F and spray a 9x13 pan with non-stick spray.
02 -
Unroll one sheet of crescent dough and press it into the bottom and sides of the dish. Add half the provolone slices on top.
03 -
Layer the pepperoncini, roasted red peppers, salami, ham, pepperoni, and finish with the other half of the provolone.
04 -
Roll out the second crescent dough over the top, sealing the edges by pinching. Stir together the egg, parmesan, and pesto, then spread it over the top.
05 -
Loosely cover the dish with foil coated in cooking spray and bake for 30 minutes. Pull off the foil and keep baking for another 15-20 minutes until it’s browned. Let it cool for 10 minutes before slicing.
# Notes:
01 -
Tastes best while still warm
02 -
Great for appetizers or as a main course depending on slice sizes