Italian Antipasto Squares Food

ITALIAN ANTIPASTO SQUARES

Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h25m

Yield 24

Number Of Ingredients 13

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 540 mg, Sugar 3 g, TransFat 1 g

ANTIPASTO SQUARES

Antipasto Squares image

These Antipasto Squares are packed with three kinds of meats and cheeses. They make such a good appetizer or even dinner recipe that's simple, quick and delicious!

Provided by Kevin & Amanda

Categories Appetizer

Time 55m

Number Of Ingredients 9

Ingredients

2 cans refrigerated crescent rolls
1/3 lb sliced ham
1/3 lb sliced provolone cheese
1/3 lb sliced Swiss cheese
1/3 lb sliced salami
1/3 lb pepperonis
3 eggs
3 tablespoon grated Parmesan cheese
1/2 teaspoon black pepper

Steps:

Preheat oven to 350. Spray 9×13 baking dish with Pam.
Unroll one package of crescent rolls and spread in bottom of dish. Layer salami, provolone cheese, ham, Swiss cheese, and pepperoni on top of the dough.
In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture evenly in dish. You should have a little less than 1/4 cup left.
Unroll the second package of dough, and place on top of the meat and cheese. Brush with the remaining egg mixture.
Cover with aluminum foil and bake for 30 minutes in the preheated oven. Remove foil, and bake another 15 minutes, or until dough is fluffy and golden brown. Cut into squares and serve warm.

Nutrition Facts : Calories 379 calories, Sugar 1.7 g, Sodium 1109.1 mg, Fat 26.8 g, SaturatedFat 13.6 g, TransFat 0.2 g, Carbohydrate 5.8 g, Fiber 0.1 g, Protein 27.4 g, Cholesterol 113.1 mg

ANTIPASTO SQUARES

Antipasto Squares image

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Provided by Lori G.

Categories Appetizers and Snacks Antipasto Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove 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.

Nutrition Facts : Calories 452 calories, Carbohydrate 25.3 g, Cholesterol 104 mg, Fat 29.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 10.7 g, Sodium 1291.4 mg, Sugar 5.3 g

ITALIAN ANTIPASTO SQUARES

Italian Antipasto Squares image

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!

Provided by Manami

Categories Ham

Time 1h15m

Yield 12-24 serving(s)

Number Of Ingredients 13

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

Steps:

Preheat oven to 350°F.
Lightly butter 13x9-inch pan and spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheese in order listed over dough.
In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal.
Brush beaten egg yolk over dough.
Cover with foil.
Bake for 30 minutes.
Remove foil; bake an additional 15-20 minutes or until deep golden brown.
Cool 15 mintes before serving.
Cut into squares.
Serve warm.

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