ANTIPASTO SQUARES

ANTIPASTO SQUARES


2 (10-oz.) cans crescent rolls
¼ lb. thinly sliced boiled ham
¼ lb. thinly sliced provolone cheese
¼ lb. thinly sliced Swiss cheese
¼ lb. thinly sliced Genoa salami
¼ lb. thinly sliced pepperoni sausage
1 (12-oz.) jar roasted red peppers drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese
½ tsp. black pepper

Heat oven to 350^.

Unroll 1 package crescent dough and place into a 13x9-inch pan (doesn’t say to grease the pan but I would).

Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of the dough.

In a bowl, beat eggs lightly, stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over peppers. Unroll the second package of dough and place over the top of the peppers and egg mixture. Brush with the remaining mixture. Cover with aluminum foil.

Bake for 25 minutes in preheated oven. Remove the foil and bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.