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. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
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