How To Make Antipasto Squares
These antipasto squares are made with crescent dinner rolls and filled with ham, pepperoni, red peppers, and a mix of different cheeses.
Ingredients
- 10 fl oz refrigerated crescent dinner rolls, 2 cans
- ¼ lb boiled ham, thinly sliced
- ¼ lb provolone cheese, thinly sliced
- ¼ lb swiss cheese, thinly sliced
- ¼ lb genoa salami, thinly sliced
- ¼ lb pepperoni sausage, thinly sliced
- 12 fl oz roasted red peppers, 1 jar, drained, cut into thin strips
- 3 eggs
- 3 tbsp parmesan cheese, grated
- ½ tsp ground black pepper
Instructions
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Preheat oven to 350 degrees F.
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Unroll one package of crescent roll dough, and cover the bottom of a 9x13-inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
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In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour ¾ of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
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Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Nutrition
- Sugar: 3g
- :
- Calcium: 221mg
- Calories: 332kcal
- Carbohydrates: 15g
- Cholesterol: 95mg
- Fat: 24g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 3g
- Potassium: 204mg
- Protein: 16g
- Saturated Fat: 10g
- Sodium: 1491mg
- Trans Fat: 1g
- Vitamin A: 462IU
- Vitamin C: 17mg
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