Made this recipe tonight and my wife and I ate almost half of it
These antipasto squares are a delicious and easy-to-make appetizer that combines a variety of savory flavors. With layers of cured meats, cheeses, roasted red peppers, and a flaky crescent roll crust, they’re a crowd-pleaser that’s perfect for parties or a quick snack.
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Ingredients:
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| Ingredient | Quantity |
|---|---|
| Crescent roll dough | 2 tubes |
| Salami, sliced thin | ¼ pound |
| Pepperoni, sliced thin | ¼ pound |
| Deli ham, sliced thin | ¼ pound |
| Provolone cheese, sliced | ¼ pound |
| Swiss cheese, sliced | ¼ pound |
| Parmesan cheese, freshly grated | 3 tbsp |
| Basil-flavored pesto | 1 tbsp |
| Eggs | 3 |
| Roasted red peppers, drained and sliced | 12 ounces |
Instructions:
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- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Prepare dough: Unroll one tube of crescent roll dough and press into the bottom of the prepared baking dish. Pinch seams together.
- Layer ingredients: Layer salami, pepperoni, ham, provolone, Swiss cheese, roasted red peppers over the dough.
- Add Parmesan and pesto: Beat 2 eggs, Parmesan, and pesto. Pour over layers.
- Top with dough: Unroll second tube of crescent roll dough and place over layers. Seal edges.
- Egg wash: Beat remaining egg and brush over top layer of dough.
- Bake: Bake for 30-35 minutes, or until golden brown and cooked through.
- Cool and slice: Let cool for 10-15 minutes before slicing.
- Serve: Serve warm or at room temperature.
