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Antipasto Squares

Libby with Lemony Thyme

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These Antipasto Squares combine all your favorite Italian meats, cheeses and roasted red peppers in buttery croissant dough! Winning!
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Course Appetizer
Servings 30 squares

Ingredients
  

  • 2 10 ounce cans refrigerated crescent dinner rolls
  • 1/4 pound boiled ham thinly sliced
  • 1/4 pound provolone cheese thinly sliced
  • 1/4 pound Genoa salami thinly sliced
  • 1/4 pound Swiss cheese thinly sliced
  • 1/4 pound pepperoni sausage thinly sliced
  • 1 12 ounce jar roasted red peppers drained, cut into thin strips
  • 3 eggs
  • 3 Tablespoon grated Parmesan cheese
  • 1/2 tsp. pepper

Instructions
 

  • Preheat oven to 350° F.
  • Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, salami, Swiss cheese, 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.