Italian Antipasto Squares

Italian Antipasto Squares

These Italian Antipasto Squares made with Pillsbury refrigerated crescent rolls are a great snack or appetizer that span the ages.  I found this recipe on Pillsbury.com and had to share!

Ingredients

  • 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 4 oz thinly sliced salami
  • 4 oz thinly sliced Swiss cheese
  • 4 oz thinly sliced pepperoni
  • 4 oz thinly sliced American cheese
  • 4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
  • 4 oz thinly sliced provolone cheese
  • 2 eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 jar (12 oz) sliced roasted red bell peppers, drained
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1 egg yolk, beaten

Directions

  • Heat oven to 350°F. Lightly butter 13×9-inch pan or spray with cooking spray.
  • If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
  • Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
  • If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13×9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13×9-inch rectangle.
  • Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
  • Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown.
  • Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.
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Italian Antipasto Squares


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