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

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

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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.

Nutrition Information

190 Calories, 13g Total Fat, 8g Protein, 9g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 190

Calories from Fat: 110

Total Fat: 13g; 20%

Saturated Fat: 6g; 28%

Trans Fat: 1g

Cholesterol: 50mg; 17%

Sodium: 540mg; 23%

Potassium: 95mg; 3%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 8g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 15%; 15%

Calcium: 10%; 10%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.