These antipasto squares are a delicious and easy-to-make appetizer that combines a variety of savory flavors. With layers of cured meats, cheeses, roasted red peppers, and a flaky crescent roll crust, they’re a crowd-pleaser that’s perfect for parties or a quick snack.

Ingredients:

Ingredient Quantity
Crescent roll dough 2 tubes
Salami, sliced thin ¼ pound
Pepperoni, sliced thin ¼ pound
Deli ham, sliced thin ¼ pound
Provolone cheese, sliced ¼ pound
Swiss cheese, sliced ¼ pound
Parmesan cheese, freshly grated 3 tbsp
Basil-flavored pesto 1 tbsp
Eggs 3
Roasted red peppers, drained and sliced 12 ounces

Read more on next page

Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Prepare dough: Unroll one tube of crescent roll dough and press into the bottom of the prepared baking dish. Pinch seams together.
Layer ingredients: Layer salami, pepperoni, ham, provolone, Swiss cheese, roasted red peppers over the dough.
Add Parmesan and pesto: Beat 2 eggs, Parmesan, and pesto. Pour over layers.
Top with dough: Unroll second tube of crescent roll dough and place over layers. Seal edges.
Egg wash: Beat remaining egg and brush over top layer of dough.
Bake: Bake for 30-35 minutes, or until golden brown and cooked through.
Cool and slice: Let cool for 10-15 minutes before slicing.
Serve: Serve warm or at room temperature.