Add a simple Italian appetizer to your menu with these Antipasto Squares. This tasty recipe relies on a mix of cured meats, cheeses, and crescent rolls to give classic Antipasto dishes a unique twist. Plus, these easy-to-prepare Antipasto Squares have minimal prep and cleanup time and will keep your guests coming back all winter.
2 (10 oz) cans refrigerated crescent dinner rolls
¼ lb boiled ham, thinly sliced
¼ lb provolone cheese, thinly sliced
¼ lb Swiss cheese, thinly sliced
¼ lb Genoa salami, thinly sliced
¼ lb pepperoni sausage, thinly sliced
1 (12 oz) jar roasted red peppers, drained and cut into thin strips
3 tbsp grated Parmesan cheese
½ tsp ground pepper
Preheat oven to 350 degrees F.
Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of egg mixture over the peppers.
Unroll the second package of dough, and place over the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.
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6 large eggs
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Adding vegan dishes to your seasonal menu doesn’t have to be difficult. You can prepare this creamy and delicious Roasted Broccoli Soup recipe in under 30 minutes using only a handful of simple ingredients. Plus, this easy-to-make soup recipe is packed with nutritional value and incredible flavor, guaranteed to satisfy your health-conscious customers all season.
2 tbsp extra-virgin olive oil, divided
2 large broccoli crowns, stems removed
1 cup onion, diced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1/2 teaspoon sea salt
1/2 teaspoon pepper
Freshly cracked sea salt and pepper
Cashew sour cream and minced chives for garnish (optional)
Preheat oven to 425 F.
Chop broccoli into evenly sized florets. Toss with 1 tbsp olive oil and season liberally with salt and pepper.
Lay out broccoli on a cookie sheet lined with parchment paper. Roast for 15-20 minutes, until florets just begin to brown.
Heat remaining tbsp olive oil in a pot or large sauté pan over medium-high heat.
Add garlic and onions and sauté until softened, approximately 5 minutes. Add the broccoli, salt and pepper, and vegetable broth.
Bring ingredients to a simmer and cook until the broccoli is very soft, approximately 10 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Return puree to pan and season with salt and pepper to taste.
Serve hot, garnished with sour cream and chives.
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Classic caramel apples are extremely easy to prepare and a fun way to celebrate autumn. You can customize each apple with different toppings, including crumbled cookies, graham crackers, chocolate chips, sprinkles, and more. Sell these eye-catching apples individually wrapped at the front register or prepare a half dozen to be purchased as a seasonal gift.
Unwrap the individually-wrapped caramels and set aside.
Remove the stem from each apple and press a craft stick securely into the top.
Butter a baking sheet.
Place caramels and milk in a microwave safe bowl and heat for 2 minutes, stirring once. Allow the mixture to cool briefly.
Roll each apple quickly in caramel sauce. Turn each apple until well coated.
Coat the apples with the desired toppings.
Place on prepared sheet to set.
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