Antipasto Squares

Submitted by: Jessica Pagano, Marketing & Sales Analyst

Talk about a crowd pleaser! Bring these to your next outing and they will be gone in minutes.
Ingredients

2 Cans of crescent rolls
4 oz. Cooked salami
4 oz. Swiss cheese
4 oz. Pepperoni
4 oz. American cheese
4 oz. Cooked ham
2 Eggs
½ tsp. Garlic powder
½ tsp. Pepper
1 jar (12 oz.) Roasted red peppers, drained
1 can 2 ¼ oz. Sliced black olives, drained
1 egg yolk, beaten

  1. Preheat oven to 350 degrees and lightly grease a 13”x9” pan (preferably glass).
  2. Unroll crescent rolls as one large sheet. Stretch with rolling pin if necessary. 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 and olives over top
  4. 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 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.