Italian Antipasto Squares

Name: Italian Antipasto Squares
Prep time: 20 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Italian
Ingredients: 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent 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

Save Recipe

Prep 20 min
Total 1 hr 25 min
Ingredients 13
Servings 24

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Qué Rica Vida Cocina

Updated Apr 15, 2010

Save
Share
Keep Screen On

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent 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

1

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
2

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.
3

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.
4

If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle.
5

Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
6

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.