Antipasto Squares
A savory layered pastry dish bursting with deli meats, cheeses, and roasted red peppers, encased in buttery crescent rolls and finished with a rich parmesan-pesto egg wash. A guaranteed crowd-pleaser perfect for gatherings.
Ingredients
- ¼ pound sliced provolone cheese
- 1 tablespoon basil pesto
- ¼ pound sliced salami
- 2 8-ounce cans refrigerated crescent roll dough or sheet
- 3 large eggs
- ¼ pound sliced deli ham
- ¼ pound sliced pepperoni
- 3 tablespoons grated parmesan cheese
- 1 12-ounce jar roasted red peppers, drained and sliced into strips
- ¼ pound sliced Swiss cheese
Instructions
- Preheat the oven to 350ºF and lightly grease a 9×13-inch baking dish with cooking spray.
- Unroll one can of crescent dough and press it into the base of the prepared dish, ensuring it evenly covers the bottom.
- Create successive layers with the ham, Swiss cheese, salami, provolone, pepperoni, and roasted red peppers, spreading each component uniformly.
- Unroll the second can of crescent dough and carefully place it over the layered ingredients, pinching the seams to seal the top.
- In a small bowl, thoroughly whisk together the eggs, grated parmesan, and basil pesto. Pour the egg mixture over the dough-covered filling, distributing it evenly. Cover the dish with aluminum foil.
- Bake for 30 minutes while covered, then remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden and set.
- Allow to cool slightly before slicing into squares for serving.
Notes
Feel free to substitute or add meats according to preference.
Pepperoncini or banana peppers can be included for added tang.
Pepperoncini or banana peppers can be included for added tang.