Italian Antipasto Squares

(89)
  24 reviews
  • 20|min prep time
  • 1|hr|25|min total time
  • 13 ingredients
  • 24 servings

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

Directions

  1. 1 Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
  2. 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. 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. 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. 5 Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
  6. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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