Italian Antipasto Squares

Total Time
1hr 15mins
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!

Ingredients Nutrition

Directions

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

Reviews

Most Helpful

Great appetizer anytime!

annchase60 November 29, 2009

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.

Claudia Dawn January 22, 2009

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