Antipasto Squares

SUBMITTED BY: Lori G. PHOTO BY: { Heidi }

"Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper

READ REVIEWS (317)

DIRECTIONS

Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

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REVIEWS

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Reviewed on Aug. 28, 2005 by Lori G.

A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham - I've gotten apple/honey ham (it's dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! :)

46 users found this review helpful

Reviewed on Oct. 9, 2005 by RogueOnion

I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you're able to cover the entire dish. I will probably not be making this again.

28 users found this review helpful

Reviewed on Jan. 3, 2004 by DANIELLE34

Delicious! I don't care for swiss cheese. So, I did eliminate it from the recipe. I also just did one layer of the red peppers. We served it for lunch and it was a big hit! It has a pizza taste to it, but better. Be sure not to deviate from the size of the pan.

20 users found this review helpful

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