The BEST Antipasto Squares Recipe

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Antipasto Squares recipe – SO GOOD!! Crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. then topped with a parmesan cheese, egg and pesto mixture and baked. These things are ridiculously good!!! There are never any leftovers when I take these to party!
 

 

Yield: 24

INGREDIENTS:


2 (8-oz) cans refrigerated crescent rolls or crescent sheet
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced salami
1/4 pound thinly sliced pepperoni
1/4 pound provolone slices
1/4 pound swiss cheese slices
1 (12-oz) jar roasted red peppers, drained and cut into strips
3 eggs
3 Tbsp grated parmesan cheese
1 Tbsp basil pesto


INSTRUCTIONS:

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.

Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.

Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.

Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.

Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.

 

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The BEST Antipasto Squares Recipe

Servings 24

Ingredients

  • 2 8-oz cans refrigerated crescent rolls or crescent sheet
  • 1/4 pound thinly sliced deli ham
  • 1/4 pound thinly sliced salami
  • 1/4 pound thinly sliced pepperoni
  • 1/4 pound provolone slices
  • 1/4 pound swiss cheese slices
  • 1 12-oz jar roasted red peppers, drained and cut into strips
  • 3 eggs
  • 3 Tbsp grated parmesan cheese
  • 1 Tbsp basil pesto

Instructions

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.
  • Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
  • Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
  • Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
  • Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.

Notes

  • Can use any meat you prefer.
  • Can add pepperoncini peppers or banana peppers.

 

 

 

 

 

 

 

 

 

 

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