Italian Antipasto Squares (Page 5 ) | August 11, 2023

2 cans crescent roll dough sheets
8 ounces sliced provolone cheese
1/4 pound sliced deli pepperoni
1/4 pound sliced deli ham
1/4 pound sliced del Genoa salami
12 ounce can roasted red bell peppers drained, thinly sliced
1/2 cup canned sliced pepperoncini drained
1 large egg
1 tablespoon prepared pesto
1 tablespoon grated parmesan cheese

INSTRUCTIONS  :

1 . Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
2 . Unroll one of the rolls of the crescent dough and press it into the bottom of the baking dish, making sure the dough goes up the sides of the pan about 1 inch high.
3 . Layer half of the cheese on the bottom. Top with the pepperoni, then ham, then salami.
4 . Add the sliced red bell peppers and pepperoncini.
5 . Finally, add the remaining provolone cheese on top.
6 . Unroll the second crescent dough and place it on top, try the best you can to pinch all the edges of the dough together to make a sealed package.
7 . In a small bowl, whisk together the egg, pesto, and parmesan cheese. Brush this mixture all over the top of the dough.
8 . Cover with nonstick foil, or spray a piece of foil with cooking spray, and place it spray side down on top of the dish.
9 . Bake for 30 minutes, uncover, and bake an additional 15-20 minutes until deep golden brown.
10 . Let cool for 10 minutes, cut, and serve.

 

 

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