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Italian Antipasto Squares

Italian Antipasto Squares
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There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Prep Time:
20 Min
Total Time:
1 Hr 25 Min
Makes:
24 appetizers (or 12 main-dish servings)
Pillsbury Bake-Off
Patti Chialastri
West Haven, CT
Bake-Off® Contest 41, 2004
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INGREDIENTS
2cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4oz thinly sliced salami
4oz thinly sliced Swiss cheese
4oz thinly sliced pepperoni
4oz thinly sliced American cheese
4oz thinly sliced capocollo (cured Italian ham) or cooked ham
4oz thinly sliced provolone cheese
2eggs
1/2teaspoon garlic powder
1/2teaspoon pepper
1jar (12 oz) sliced roasted red bell peppers, drained
1can (2 1/4 oz) sliced ripe olives, drained
1egg yolk, beaten
DIRECTIONS
1.Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
2.If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. 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.If using crescent rolls: 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.
High Altitude (3500-6500 ft): Bake 30 minutes. Remove foil; bake 20 to 25 minutes longer.
High Altitude (3500-6500 ft):

Bake 30 minutes. Remove foil; bake 20 to 25 minutes longer.

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