Italian Antipasto Squares

By Scrappin Broad

Ingredients

• 2 2
• cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 4 4
• oz thinly sliced salami
• 4 4
• oz thinly sliced Swiss cheese
• 4 4
• oz thinly sliced pepperoni
• 4 4
• oz thinly sliced American cheese
• 4 4
• oz thinly sliced capocollo (cured Italian ham) or cooked ham
• 4 4
• oz thinly sliced provolone cheese
• 2 2
• eggs
• 1/2 1/2
• teaspoon garlic powder
• 1/2 1/2
• teaspoon pepper
• 1 1
• jar (12 oz) sliced roasted red bell peppers, drained
• 1 1
• can (2 1/4 oz) sliced ripe olives, drained
• 1 1
• egg yolk, beaten

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

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

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.

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.

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.

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

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.

Makes
24 appetizers (or 12 main-dish servings)