Antipasto Squares Recipes

ITALIAN ANTIPASTO SQUARES

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.

ITALIAN ANTIPASTO SQUARES

Steps:

• Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
• 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.
• 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.
• 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. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
• 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.

ANTIPASTO SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

ANTIPASTO SQUARES (CRESCENT ROLLS) RECIPE

Steps:

• 1. Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. 2. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal. 3. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano. 4. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 5. Let cool at least 15 minutes before slicing into squares.

ANTIPASTO BAKE

Steps:

• Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

ANTIPASTO SQUARES

Steps:

• Preheat oven to 350 degrees. Beat eggs and parmesan cheese. Pat 1 package crescent rolls into greased 9 x 13 pan. Layer cold cuts and cheese in the order given. Pour half of egg mixture over top. Place second package of crescent rolls on top. Spread rest of egg mixture over rolls. Cover with foil and bake for 30 minutes. Remove foil and let brown another 15 minutes. Cool and then cut into 1" squares. Serve hot or at room temperature.

ANTIPASTO SQUARES

Steps:

• In 9x13 slightly greased pan, lay 1 package of crescent rolls, do not tear apart rolls use 1 full sheet. Put remaining layers in order above. Pour egg mixture, save some egg mixture to brush on top.
• Place remaining sheet of crescent rolls on top and brush remaining egg on dough. Cover with foil.
• Bake at 350°F for 25 minutes. Remove foil and continue baking for 15-20 minutes or until golden brown. Cool before cutting.

ANTIPASTO SQUARES

Steps:

• Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray. Unroll one package of the crescent rolls and cover the bottom of the prepared pan.
• Layer with ham, provolone, Swiss, salami and pepperoni in the order shown above,
• Distribute drained and sliced roasted red peppers over top.
• In a small mixing bowl combine eggs, Parmesan and pepper; beat lightly.
• Pour 3/4 cup of egg mixture over the top of the peppers; distribute evenly.
• Unroll the second package of crescent rolls and place over the top of the red peppers; brush with the remaining egg mixture.
• Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy. Remove from oven let sit for about 10 minutes for easier cutting. Serve warm or at room temperature.