Name: Antipasto Squares
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 squares
Ingredients: 2 packages refrigerated crescent dinner rolls, 8 oz (227 g) each; 1/4 lb (113 g) thinly sliced boiled ham; 1/4 lb (113 g) thinly sliced provolone cheese; 1/4 lb (113 g) thinly sliced Swiss cheese; 1/4 lb (113 g) thinly sliced Genoa salami; 1/4 lb (113 g) thinly sliced pepperoni; 1 jar roasted red peppers, 12 oz (340 g), drained and cut into strips; 3 large eggs; 3 tbsp (15 g) grated Parmesan cheese; 1/2 tsp freshly ground black pepper

Instructions

Preheat the oven to 350°F (175°C).
Unroll one package of crescent dough and press it over the bottom of a 9 x 13 in (23 x 33 cm) baking dish.
Layer the ham, provolone, Swiss cheese, salami, pepperoni, and roasted red peppers over the dough.
Lightly beat the eggs with the Parmesan and black pepper. Pour about three-quarters of the egg mixture over the filling.
Place the second sheet of crescent dough over the filling and brush with the remaining egg mixture. Cover with foil.
Bake for 25 minutes. Remove the foil and bake for another 10-20 minutes, until the dough is puffed and golden. Cool slightly and cut into squares.

Notes

Ready made puff pastry can be used instead of the crescent roll dough.

Antipasto Squares

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Ingredients

Instructions

Notes

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