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Italian Antipasto Squares

(92)
  27 reviews
  • 20 min prep time
  • 1 hr 25 min total time
  • 13 ingredients
  • 24 servings
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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.

Bake-Off® Contest 41, 2004
Patti Chialastri
West Haven, Connecticut

Ingredients

2
cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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

Steps

  • 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.
  • 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
20%
Saturated Fat
6g
28%
Trans Fat
1g
1%
Cholesterol
50mg
17%
Sodium
540mg
23%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
8g
8%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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