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    You are in: Home / Recipes / Italian Antipasto Squares Recipe
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    Italian Antipasto Squares

    Italian Antipasto Squares. Photo by AnnieLynne

    1/1 Photo of Italian Antipasto Squares

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Manami's Note:

    There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish. Courtesy of Pillsbury Bake-Off 41 (Hollywood 2004) and presenter was Patti Chialastri from West Haven, Ct. Update 03/2006....I made these again and instead of using American cheese (personal preference) I just doubled the amt of swiss cheese - have also made them with cheddar and they turned out great! Another Update: 01/09/2009....played around with the selection of cheeses and I used Fontina (it was out of sight!) the American cheese - I don't like so have been looking for another cheese that I could use instead - I guess it still is a work in progress! ;) Update: 11/29/2009 used Asiago cheese this time - it was marvelous - if I say-so myself!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly butter 13x9-inch pan and spray with cooking spray.
    3. 3
      Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
    4. 4
      Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
    5. 5
      Layer all meats and cheese in order listed over dough.
    6. 6
      In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
    7. 7
      Pour over meat and cheese layers.
    8. 8
      Layer roasted peppers and olives over top.
    9. 9
      Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
    10. 10
      Place over top of layered ingredients.
    11. 11
      Pinch edges to seal.
    12. 12
      Brush beaten egg yolk over dough.
    13. 13
      Cover with foil.
    14. 14
      Bake for 30 minutes.
    15. 15
      Remove foil; bake an additional 15-20 minutes or until deep golden brown.
    16. 16
      Cool 15 mintes before serving.
    17. 17
      Cut into squares.
    18. 18
      Serve warm.

    Ratings & Reviews:

    • on December 12, 2009

      55

      It's awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2009

      55

      Great appetizer anytime!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2009

      55

      Very good, very rich, very filling. I forgot to roast the red pepper beforehand, so I simply sliced the raw pepper very thin. I also added thin slices of red onion. Made for a nice crunch in the center of a great sandwich. This is perfect for an informal supper along with soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Italian Antipasto Squares

    Serving Size: 1 (50 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 308.4
     
    Calories from Fat 157
    51%
    Total Fat 17.5 g
    26%
    Saturated Fat 8.2 g
    41%
    Cholesterol 109.0 mg
    36%
    Sodium 733.2 mg
    30%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.1 g
    8%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    capicola

    roasted sweet peppers

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