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Ingredients
- 2 cans refrigerated crescent roll dough
- ¼ pound sliced deli ham
- ¼ pound sliced Genoa salami
- ¼ pound sliced pepperoni
- ¼ pound sliced provolone cheese
- ¼ pound sliced mozzarella cheese
- 1 (12 oz) jar roasted red peppers, drained and sliced
- 3 eggs
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried Italian seasoning
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal. - Create the Base Layer
Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish, pinching seams together to seal. - Layer the Goodness
Begin layering the ingredients: ham, salami, pepperoni, provolone, mozzarella, and roasted red peppers. Continue layering until all ingredients are used. - Whisk the Egg Mixture
In a small bowl, whisk together 3 eggs, Parmesan cheese, Italian seasoning, and black pepper. Pour this mixture evenly over the layered ingredients — it binds everything together and adds a rich, savory flavor. - Top It Off
Unroll the second can of crescent dough and lay it carefully over the top. Pinch the edges to seal and brush lightly with a beaten egg for a glossy finish. - Bake and Cool
Bake for 30–35 minutes, or until the top is golden brown and puffed. Allow the squares to cool for at least 30 minutes before cutting — this helps the layers set beautifully. - Slice and Serve
Cut into squares or rectangles. Serve warm or at room temperature, and watch them disappear fast!
Tips for Success
- Drain your roasted peppers well — excess liquid can make the layers soggy.
- Use quality deli meats and cheeses for authentic Italian flavor.
- Make ahead! Antipasto Squares taste even better after a few hours when the flavors meld together.
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