Antipasto squares are a delightful dish made by layering crescent roll dough with roasted red peppers, deli meats, and cheese. Another layer of dough is added on top, and the dish is baked until it's golden, cheesy, and irresistible.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Ingredients:
- 2 (10-ounce) cans refrigerated crescent dinner rolls
- ¼ pound thinly sliced boiled ham
- ¼ pound thinly sliced provolone cheese
- ¼ pound thinly sliced Swiss cheese
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced pepperoni sausage
- 1 (12-ounce) jar roasted red peppers, drained and cut into thin strips
- 3 eggs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon ground black pepper
Directions:
Preheat the oven to 350°F (175°C).
Prepare the base: Unroll one can of crescent roll dough and place it in the bottom of a 9x13 inch baking pan.
Layer the ingredients: Spread the ham, provolone, Swiss, salami, pepperoni, and roasted red peppers evenly over the dough.
Make the egg mixture: In a bowl, lightly beat the eggs, then mix in the Parmesan cheese and black pepper. Pour ¾ of this mixture over the layers of meat and peppers.
Top with dough: Unroll the second can of crescent roll dough and place it on top of the layered ingredients. Brush the remaining egg mixture over the dough. Cover the dish with aluminum foil.
Bake: Place the dish in the oven and bake for 25 minutes. Remove the foil, and continue baking for another 10-20 minutes until the dough is puffy and golden brown.
Serve: Let the dish cool slightly, then cut into squares. Serve warm or at room temperature.
Nutrition Information (per serving):
- Calories: 452
- Total Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 104mg
- Sodium: 1291mg
- Total Carbohydrates: 25g
- Protein: 20g
- Vitamin C: 19mg
- Calcium: 206mg
- Iron: 3mg
- Potassium: 122mg
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