ITALIAN ANTIPASTO SQUARES

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Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish. Courtesy of Pillsbury Bake-Off 41 (Hollywood 2004) and presenter was Patti Chialastri from West Haven, Ct. Update 03/2006....I made these again and instead of using American cheese (personal preference) I just doubled the amt of swiss cheese - have also made them with cheddar and they turned out great! Another Update: 01/09/2009....played around with the selection of cheeses and I used Fontina (it was out of sight!) the American cheese - I don't like so have been looking for another cheese that I could use instead - I guess it still is a work in progress! ;) Update: 11/29/2009 used Asiago cheese this time - it was marvelous - if I say-so myself!

Provided by Manami

Categories     Ham

Time 1h15m

Yield 12-24 serving(s)

Number Of Ingredients 13

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/4 lb thinly sliced salami (used hard salami with pepper)
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced American cheese (used cheddar)
1/4 lb thinly sliced cured capicola (italian ham) or 1/4 lb cooked ham (maple cured)
1/4 lb thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1 (12 ounce) jar roasted sweet peppers, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 egg yolk, beaten

Steps:

  • Preheat oven to 350°F.
  • Lightly butter 13x9-inch pan and spray with cooking spray.
  • Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
  • Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
  • Layer all meats and cheese in order listed over dough.
  • In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
  • Pour over meat and cheese layers.
  • Layer roasted peppers and olives over top.
  • Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
  • Place over top of layered ingredients.
  • Pinch edges to seal.
  • Brush beaten egg yolk over dough.
  • Cover with foil.
  • Bake for 30 minutes.
  • Remove foil; bake an additional 15-20 minutes or until deep golden brown.
  • Cool 15 mintes before serving.
  • Cut into squares.
  • Serve warm.

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