Italian Sub Squares

Preheat and Prepare:
Heat your oven to 350°F (175°C).
Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
Assemble the Base:
Lay one sheet of crescent roll dough in the baking dish, pressing it flat on the bottom and slightly up the sides to form a crust.
Start your layers with half of the provolone cheese slices on the bottom.
Add the Meats and Veggies:
Arrange the pepperoni slices evenly over the cheese, followed by the ham, and then the salami.
Distribute the sliced red bell peppers and pepperoncini over the meats.
Top with the remaining slices of provolone cheese.
Encase the Filling:
Place the second sheet of crescent roll dough over the top. Pinch along the edges to seal all the fillings inside securely.
Prepare the Topping:
In a small bowl, whisk the egg with the pesto and Parmesan cheese until well combined.
Brush this mixture generously over the top layer of dough, ensuring even coverage.
Bake to Perfection:
Cover the dish with foil (non-stick or sprayed with cooking spray) and bake in the preheated oven for 30 minutes.
Remove the foil and continue to bake for an additional 15-20 minutes, or until the top is a deep golden brown and the filling is bubbly.
Cool and Serve:
Let the dish cool in the pan for about 10 minutes to set the layers for easier slicing.
Cut into squares and serve warm.
Storing and Reheating:

Refrigerate: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: For longer storage, freeze the cooled squares in a single layer before transferring to a freezer-safe bag or container. They’ll keep for up to 3 months.
Reheat: Thaw overnight in the refrigerator if frozen, and reheat in the oven at 350°F until warmed through and crisp.