Description
Italian sub squares blend classic deli flavors into a shareable party appetizer. Layers of salami, pepperoni, and provolone create a mouthwatering handheld bite perfect for casual gatherings with friends.
Ingredients
Scale
Base:
- 2 cans crescent roll dough sheets
Meats & Cheese:
- 8 ounces (226 grams) sliced provolone cheese
- 0.25 pound (113 grams) sliced deli pepperoni
- 0.25 pound (113 grams) sliced deli ham
- 0.25 pound (113 grams) sliced Genoa salami
Seasonings and Finishers:
- 12 ounce (340 grams) can roasted red bell peppers, drained and thinly sliced
- 0.5 cup (120 milliliters) canned sliced pepperoncini, drained
- 1 large egg
- 1 tablespoon (15 milliliters) prepared pesto
- 1 tablespoon (5 grams) grated parmesan cheese
Instructions
- Prepare the baking vessel by lightly coating a 9×13 inch dish with non-stick spray and heating the oven to 350°F.
- Gently unfurl the first crescent dough sheet, pressing it into the bottom and slightly up the sides of the prepared dish, creating a sturdy base layer.
- Strategically arrange the first portion of provolone cheese across the dough foundation.
- Construct a robust filling layer by methodically placing pepperoni, ham, salami, roasted peppers, and pepperoncini over the cheese.
- Distribute the remaining provolone cheese across the assembled ingredients.
- Carefully drape the second crescent dough sheet over the filling, meticulously sealing the edges to create a complete enclosure.
- Whisk together egg, pesto, and parmesan cheese to create a flavorful glaze, then generously brush the mixture over the top crust.
- Shield the dish with greased aluminum foil and bake for 30 minutes in the preheated oven.
- Remove the foil and continue baking for an additional 15-20 minutes until the surface achieves a golden, appetizing hue.
- Allow the dish to rest and cool for 10 minutes before slicing and serving.
Notes
- Customize Protein Choices by swapping deli meats with turkey, chicken, or plant-based alternatives for dietary preferences.
- Enhance Flavor Depth by adding a sprinkle of dried Italian herbs or red pepper flakes to the pesto-egg wash for extra zest.
- Control Sodium Levels by selecting low-sodium deli meats and provolone cheese, making the dish more heart-friendly.
- Maximize Crispiness by allowing the top layer to rest uncovered during the last baking stage, ensuring a golden-brown, perfectly crisp surface.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg