ANTIPASTO SQUARES RECIPE

Antipasto Squares recipe - SO GOOD!! Crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. then topped with a parmesan cheese, egg and pesto mixture and baked. These things are ridiculously good!

This easy antipasto appetizer bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!

ANTIPASTO APPETIZER SQUARES RECIPE
This easy antipasto appetizer bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!



INGREDIENTS:

•  16ouncetubes crescent dough sheets
•  ¼poundhard salami
•  ¼poundthinly sliced provolone cheese
•  ¼poundpepperoni
•  ¼poundthinly sliced mozzarella cheese
•  ¼poundcapicola
•  ¼ poundthinly sliced fontina cheese
•  12ouncejar roasted red peppers, drained, patted dry, and sliced into thin strips
•  4eggs(divided)
•  ¼cupgrated Parmesan cheese
•  ½teaspoonground black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9x13-inch baking dish.
3. Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
4. In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
5. Unroll the second package of crescent sheets and place over the filling.
6. In a small bowl, lightly beat the remaining egg and brush over the pastry.
7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown. Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.

RECIPE NOTES:
You can also use crescent rolls instead of the crescent sheets, but you will need to be sure to press together the perforations in the dough before using.
Recipe Source : ANTIPASTO SQUARES @ browneyedbaker

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