Antipasto Squares

A complete antipasto tray baked between the flaky and tender crust of refrigerated crescent dough. Serve a a main dish or a party starter and watch them disappear.

Course Appetizer

Cuisine Italian

Keyword Antipasto Squares

Prep Time 20

Cook Time 30

Total Time 50

Servings squares

Calories 195kcal

Author Cathy Pollak

Ingredients

2 cans (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 count) or 2 cans (8 oz) refrigerated Original Crescent Dough Sheet
1/4 lb deli baked ham, thinly sliced*
1/4 lb Provolone cheese, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Swiss cheese, thinly sliced
1/4 lb pepperoni, thinly sliced
3 large eggs, lightly beaten
3 tbsps grated Parmesan or cheddar cheese
1/4 tsp finely ground black pepper

Instructions

Preheat oven to 350 degrees F. Lightly spray a 9 x 13 pan with cooking spray. (You can use a baking sheet or a rectangular baking dish.)
Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the perforations.
Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces.
In a medium bowl add eggs, cheese, pepper and pepper. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 30 minutes at or until top is golden brown. Let cool for 15 minutes (before cutting into 6 rows by 4 rows) so the cheese does not ooze out the sides.
Serve warm or room temperature.

Video

Notes

*Try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.

Nutrition