Prep 30 mins
Cook 45 mins
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!
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1⁄4 lb thinly sliced salami (used hard salami with pepper)
- 1⁄4 lb thinly sliced swiss cheese
- 1⁄4 lb thinly sliced pepperoni
- 1⁄4 lb thinly sliced American cheese (used cheddar)
- 1⁄4 lb thinly sliced cured capicola (italian ham) or 1⁄4 lb cooked ham (maple cured)
- 1⁄4 lb thinly sliced provolone cheese
- 2 eggs
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon fresh ground pepper
- 1 (12 ounce) jar roasted sweet peppers, drained
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 1 egg yolk, beaten
- 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.
Great appetizer anytime!
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.