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Delicious Italian Sub Squares featuring layers of provolone cheese, pepperoni, ham, Genoa salami, roasted red bell peppers, and pepperoncini wrapped in crescent roll dough, baked to golden perfection with a pesto and Parmesan glaze.

  • Total Time: 1 hour
  • Yield: 15 servings 1x

Ingredients

Scale
  • 2 cans crescent roll dough sheets
  • 8 ounces sliced provolone cheese
  • 1/4 pound sliced deli pepperoni
  • 1/4 pound sliced deli ham
  • 1/4 pound sliced deli Genoa salami
  • 12 ounce can roasted red bell peppers, drained and thinly sliced
  • 1/2 cup canned sliced pepperoncini, drained
  • 1 large egg
  • 1 tablespoon prepared pesto (store-bought or homemade)
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
  2. Unroll one can of crescent dough and press it into the bottom of the baking dish, bringing the dough up the sides about 1 inch to form a crust.
  3. Layer half of the provolone cheese evenly over the dough.
  4. Add sliced pepperoni evenly over the cheese.
  5. Add sliced ham evenly on top of the pepperoni.
  6. Add sliced Genoa salami on top of the ham.
  7. Add the drained, thinly sliced roasted red bell peppers and sliced pepperoncini evenly over the meats.
  8. Top with the remaining provolone cheese, covering all fillings.
  9. Unroll the second can of crescent dough and place it over the filling layers.
  10. Press and pinch the edges of the dough together to seal the filling inside.
  11. In a small bowl, whisk together the large egg, prepared pesto, and grated Parmesan cheese to make a glaze.
  12. Brush the pesto-egg-Parmesan mixture all over the top of the dough.
  13. Cover the baking dish with a piece of non-stick foil (spray the foil with cooking spray on the side touching the dough to prevent sticking), spray side down.
  14. Bake covered for 30 minutes at 350°F.
  15. Remove the foil and bake for an additional 15-20 minutes until the top is a deep golden brown.
  16. Remove from oven and let cool for 10 minutes before slicing into squares and serving.

Notes

Leftover Italian Sub Squares can be stored in an airtight container in the refrigerator for up to 3 days., They can also be frozen after cooling completely, stored in a freezer-safe container or bag for up to 3 months., To reheat frozen squares, thaw overnight in the refrigerator and warm in the oven at 350°F until heated through and crust is crisp., If crescent roll dough sheets are unavailable, regular crescent rolls can be used, but be sure to pinch perforations tightly to prevent leakage., Pesto on top adds flavor but can be skipped; use egg wash or olive oil for a golden crust instead., Deli-style pepperoni is preferred for melting qualities; use more regular pepperoni if substituting.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 260 kcal
  • Fat: 18 g
  • Carbohydrates: 14 g
  • Protein: 11 g