Italian Antipasto Squares

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

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Servings 24

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( 86 ) Ratings

86 Ratings

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Member Reviews ( 24 )

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Bake-Off® Contest 41, 2004

Patti Chialastri

West Haven, Connecticut

ingredients 13
Prep Time 20 min
Total Time 1 hr 25 min

Ingredients

2: cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

4: oz thinly sliced salami

4: oz thinly sliced Swiss cheese

4: oz thinly sliced pepperoni

4: oz thinly sliced American cheese

4: oz thinly sliced capocollo (cured Italian ham) or cooked ham

4: oz thinly sliced provolone cheese

2: eggs

1/2: teaspoon garlic powder

1/2: teaspoon pepper

1: jar (12 oz) sliced roasted red bell peppers, drained

1: can (2 1/4 oz) sliced ripe olives, drained

1: egg yolk, beaten

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 190
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 50mg; 50%;
Sodium: 540mg; 540%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Wolffaerie17

report Posted May. 4, 2013 1:07 AM

My family really enjoyed this recipe. I definitely plan on making it again soon. The recipe is quick and easty.

biscuit333

report Posted Dec. 31, 2012 2:17 PM

PS: I always double the recipe, hence the two 24 oz jars peppers haha.

biscuit333

report Posted Dec. 31, 2012 2:15 PM

@ mommydeax from 3-7-12: perhaps you skipped the step of taking off the foil and cooking an extra half hour -- that browns the top nicely. this really is a great recipe! I add chives and extra red peppers -- two 24 oz jars, so that every bite has some :)

sally71

report Posted Dec. 20, 2012 10:03 PM

tried this at a party couldnt stop eating them and now i make them for parties and they are a big hit

AngelaD1

report Posted Dec. 2, 2012 4:28 PM

I hadn't made this recipe is years and came across it while pulling out my Thanksgiving family recipes. I decided to make this as an appetizer for a dinner party. The group loved it and wanted the recipe. One couple took home the few leftover squares... Will make sure I don't forget about this easy, yummy, crowd pleasing recipe.