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 eggs
- 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.