Antipasto squares

By duckieq

Ingredients

• Cooking spray, for baking sheet
• Cooking spray, for baking sheet
• Cooking spray, for baking sheet
• 2 2 2 cans crescent dough
• 2 2 2 cans crescent dough
• 2 2 2 cans crescent dough
• 1/2 1/2 1/2 lb. deli ham
• 1/2 1/2 1/2 lb. deli ham
• 1/2 1/2 1/2 lb. deli ham
• 1/4 1/4 1/4 lb. pepperoni
• 1/4 1/4 1/4 lb. pepperoni
• 1/4 1/4 1/4 lb. pepperoni
• 1/4 1/4 1/4 lb. sliced provolone
• 1/4 1/4 1/4 lb. sliced provolone
• 1/4 1/4 1/4 lb. sliced provolone
• 1/4 1/4 1/4 lb. sliced mozzarella
• 1/4 1/4 1/4 lb. sliced mozzarella
• 1/4 1/4 1/4 lb. sliced mozzarella
• 1 1 1 c. sliced pepperoncini
• 1 1 1 c. sliced pepperoncini
• 1 1 1 c. sliced pepperoncini
• 2 2 2 tbsp. olive oil
• 2 2 2 tbsp. olive oil
• 2 2 2 tbsp. olive oil
• 1/4 1/4 1/4 c. grated Parmesan
• 1/4 1/4 1/4 c. grated Parmesan
• 1/4 1/4 1/4 c. grated Parmesan
• 1 1 1 tsp. dried oregano
• 1 1 1 tsp. dried oregano
• 1 1 1 tsp. dried oregano

Preparation

Step 1

Preheat oven to 350° and grease a baking sheet with cooking spray. Unroll one can of crescents onto greased baking sheet and pinch seems together. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
Unroll second crescent dough and place on top of pepperoncini. Pinch together crescent sheets to seal.
Brush olive oil all over top of crescent dough then sprinkle Parmesan and oregano on top.
Bake until crescent dough is golden and cooked through, about 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
Let cool for at least 15 minutes before slicing into squares.