Italian Antipasto Squares

By froggyess

Ingredients

• 2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/3 lb thinly sliced genoa salami
• 1/3 lb thinly sliced Swiss cheese
• 1/3 lb thinly sliced pepperoni
• 1/3 lb thinly sliced capocollo (cured Italian ham) or cooked ham
• 1/3 lb 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 egg yolk, beaten

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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 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 35-40 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving.