Shelly's Recipe

CRESCENT ROLL ANTIPASTO SQUARES

Category: Hot

2 10.1 oz. cans (6 each) refrigerated rolls
1/4 lb. thinly sliced capicollo or baked ham (boiled or cooked ham is too watery)
1/4 c. thinly sliced Provolone cheese
1/4 lb. thinly sliced Genoa salami
1/4 lb. thinly sliced Swiss cheese
1/4 lb. thinly sliced pepperoni
2 large eggs
1/2 tsp. garlic powder
1/4 tsp. freshly ground black pepper
2 Tbsp. grated Parmesan cheese (canned is fine)
Optional: 12 oz. jar sliced roasted red bell peppers, drained & blotted dry
Optional: 2 1/4 oz. can sliced ripe olives, drained & blotted dry
1 large egg yolk
1 Tbsp. water
Optional: poppy seeds to sprinkle over top

Preheat your oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

Open the first can of the crescent rolls in one rectangular piece and press into the bottom of your prepared baking dish. Press the perforations to seal. In order given, layer items 2-6 over dough.

In a small bowl, whisk items 7-9 together until well blended and pour over the meat & cheese layers. If using, layer the roasted peppers & olives on top.

On your counter top, open the second can of the crescent rolls in one rectangular piece and press into a 9×13-inch rectangle pressing the perforations to seal. Cover top of the baking dish with the dough.

In a small bowl, whisk the egg yolk & water together and brush top of dough with mixture. If using, sprinkle top with poppy seeds. Bake, uncovered, for 27-32 minutes or until top is golden brown. Cool in pan on a wire rack for 15 minutes. Then cut into 24 squares and serve warm or at room temperature. Serves 24 appetizer squares or 12 larger portions