Sunday, September 29, 2013
Prep Time: 10 Min
Cook Time: 1 Hr
A cross between antipasto and a deep dish pizza. cut into small squares for appetizer or larger squares for a main dish.
2 can(s) 10 oz size refrigerated crescent rolls
1/4 lb thinly sliced boiled ham
1/4 lb thinly sliced provolone cheese
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced genoa salami (about 12 slices)
1/4 lb thinly sliced pepperoni ( about 30 slices)
1 jar(s) 12 oz size, roasted red peppers, drained and cut into thin strips
3 medium eggs
3 Tbsp grated parmesan cheese
1/2 tsp ground black pepper
Antipasto Squares direction step 1
1 Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray. Unroll one package of the crescent rolls and cover the bottom of the prepared pan.
Antipasto Squares direction step 2
2 Layer with ham, provolone, Swiss, salami and pepperoni in the order shown above,
Antipasto Squares direction step 3
3 Distribute drained and sliced roasted red peppers over top.
Antipasto Squares direction step 4
4 In a small mixing bowl combine eggs, Parmesan and pepper; beat lightly.
Antipasto Squares direction step 5
5 Pour 3/4 cup of egg mixture over the top of the peppers; distribute evenly.
Antipasto Squares direction step 6
6 Unroll the second package of crescent rolls and place over the top of the red peppers; brush with the remaining egg mixture.
Antipasto Squares direction step 7
7 Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy. Remove from oven let sit for about 10 minutes for easier cutting. Serve warm or at room temperature.