Italian Antipasto Squares

Submitted by Manami

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 12-24

ingredients

• 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

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

[Jan Doty]

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!

 

[Anonymous]

Can you use pillsbury pie crust.

 

[Chef Eric on the Si]

It's awesome.

 

[annchase60]

Great appetizer anytime!

 

[Claudia Dawn]

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.