Antipasto Squares
Ingredients:
2 cans refrigerated crescent roll dough
¼ lb sliced deli ham
¼ lb sliced salami
¼ lb sliced pepperoni
¼ lb sliced provolone cheese (or mozzarella)
½ cup roasted red peppers (drained and sliced)
¼ cup sliced black olives
2 tablespoons grated Parmesan cheese
2 eggs
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Optional: banana peppers or spinach for extra flavor
Instructions:
Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish.
Prepare the base:
Unroll one can of crescent dough and press it into the bottom of the dish. Seal the seams.
Layer the filling:
Add layers in this order:
Ham
Salami
Pepperoni
Cheese
Roasted red peppers
Olives
Top layer:
Unroll the second crescent dough and place it over the filling. Pinch edges to seal.
Egg topping:
In a small bowl, whisk eggs with olive oil, Italian seasoning, and garlic powder. Brush evenly over the top crust.
Add finishing touch:
Sprinkle Parmesan cheese on top.
Bake:
Bake for 30–35 minutes, or until golden brown.
Cool & serve:
Let it rest for 10–15 minutes before cutting into squares.
Tips:
Serve warm or at room temperature.
You can swap meats or cheeses based on what you have.
Great for make-ahead—just refrigerate and reheat slightly before serving.