Italian Antipasto Squares

• Meat

  • 4 oz Pepperoni
  • 4 oz Salami

• Produce

  • 1/2 tsp Garlic powder
  • 1 jar Red bell peppers, roasted

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs

• Condiments

  • 1 can Ripe olives

• Baking & Spices

  • 1/2 tsp Pepper

• Bread & Baked Goods

  • 2 cans Pillsbury crescent dinner rolls, Refrigerated

• Dairy

  • 4 oz American cheese
  • 4 oz Provolone cheese
  • 4 oz Swiss cheese

• Other

  • 4 oz Thinly sliced capocollo (cured italian ham or cooked ham

Found on holidayspage.net

Ingredients

• 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless 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 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.