Detailed Cooking Instructions:
- 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.
