Italian Antipasto Squares

It's awesome.

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Great appetizer anytime!

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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.

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6/18/2008: Amazing! Made for an appetizer party and there was not a crumb left! This tastes similar to pizza, but imagine the best pizza you've ever had in your life and multiply that times 10! I ommited the olives and substituted sundried tomatoes (packed in oil) for the roasted red peppers. (My friends are picky eaters!) I also didn't have any American cheese on hand (even though I could have sworn I did), so I used some shredded mozzarella instead. Still turned out great, but I would like to try the recipe as written next time! The only downfall to this recipe is that it's a rather pricey dish to make. (Could also be because I have expensive taste at the deli!) I won't be able to make it all the time, but it was well worth the money! We really enjoyed it! 1/9/2009 UPDATE: This recipe made it into my Book #235514 cookbook! Thanks again, Manami!

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These are delicious and got rave reviews @ our cocktail party : )

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This was a big hit at an Italian-themed dinner party I attended. I followed the recipe exactly, with one substitution...I used the Pillsbury refrigerated Italian bread (2 cans, approx. 13 ounces each) rather than the cresent rolls. Using the bread did not require me to seal up the perforations that come in the cresent dinner rolls. Since the bread comes as a larger size, I simply used a pizza cutter to trim a few ounces off of the bread loaf prior to placing in the pan. Excellent and filling!

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I made this Saturday night for the 5th time. I took it to a party where the guest of honor was a gentleman from Florience, Italy and a seasoned chef by the way. He loved this and I could tell from watching him eat it that he was not being condescending. He said it reminded him of the "Rustica" they make in Italy. After reading the reviews about the crescent dough not being "Italian"....sorry, but that's many times what they use also. He suggested one little twist to this and I will try next time. Incorporate a layer of wilted spinach into which grated Asiago has melted throughout. Sounds interesting, doesn't it? But this is am absolutely wonderful recipe. The only thing I do not put in it is the American cheese and I roast my own red peppers instead of using the canned. Thanks for a great recipe Di! It is ALWAYS a hit!

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These were not bad but the Swiss and American cheeses just did not have an Italian taste. I didnt think the Crescent dough paired well with the strong Italian falvors. Overall I think the combination of ingredients would be excellent in a good Italian sub roll which I may try. Thanks for sharing though!

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I was a bit disappointed with this. The crescent rolls were difficult to get to stick together and I found myself wondering if it would have been easier, less frustrating and and more economicaljust to make a pastry from scratch. My husband did consume with no complaints.

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While good, this was a bit too cheesy for us, and the crescent roll breading seemed to detract from an authentic Italian taste.

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I made this for Super Bowl Sunday and it got rave comments. The only thing I did different was to use the jumbo package of crescent rolls, seam them and use a rolling pin to thin the dough out.

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I made this as an appetizer for our 2005 holiday dinner and it was gone in minutes. Everyone loved it. WOW! Many variations are possible, be creative. Only problem is that it is always a challenge to spread and push the dough out evenly through the pan it tears and separates. But the effort is well worth it.

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