Squared Antipasto

This is really a delightful dish that will work well as a lunch, afternoon meal with tea or even a dinner for your family. This meal is made with crescent roll dough, a variety of meat and cheese, bell peppers and pesto.

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The flavor combination is magical. You will find that the flavor of this dish reminds you of an Italian Sub sandwich, but it is even better.

When these are layered according to the recipe, they will come out slightly gooey with cheese, meaty with the salami, ham and the pepperoni. And filling with the egg mixture.

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When you cut these into smaller squares, they make the perfect appetizer or meal on the go. They are quite handy and a filling food.

Frequently Asked Questions:

            Could I leave out the pesto?

For me, the pesto is one of the best flavors that could be on this dish. I would say leave part of it without the pesto, and part with the pesto. That way there are both ways and you could choose.

            How do I store this meal or appetizer?

This can be placed in ziplock bags and sealed tightly or kept in another airtight container. It will sit well in the refrigerator for up to 3 days.

            Can I freeze this recipe?

I would say that you could definitely freeze this dish. As long as it is wrapped tightly or placed in an airtight and freezer safe container, it will last in the freezer for up to 3 months.

What do you need to make Squared Antipasto

2 tubes of crescent roll dough

¼ pound salami, sliced thin

¼ pound pepperoni, sliced thin

¼ pound deli ham, sliced thin

¼ pound Provolone slices

¼ pound Swiss Cheese slices

3 tbsp Parmesan Cheese, freshly grated

1 tbsp Basil flavored Pesto

3 eggs

12 ounces Roasted Red Peppers

How to make Squared Antipasto

FIRST STEP:

Preheat the oven to 350*

Lightly spray a 9×13 baking pan with non-stick spray

Open the crescent roll tubes

Roll out one roll in the bottom of the pan, slightly pinching the perforations together

Layer the ham over the dough, then lay out the Swiss Cheese on the ham, lay the salami over the Swiss Cheese and cover that with the Provolone cheese.

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Next lay out the pepperoni and cover it with the roasted red peppers

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Roll out the second layer of Crescent Roll Dough

Pinch the edges together to seal

SECOND STEP:

In a mixing bowl combine the eggs and the pesto, along with the Parmesan Cheese

Whisk until all is incorporated together

THIRD STEP:

Carefully pour the egg mixture over the top of the crescent roll dough, be sure to cover the entire top

Cover the pan with aluminum foil and bake for 30 minutes

Remove the aluminum foil and bake for another 15 to 20 minutes, until done

Remove from the oven, slice into squares and serve