Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin
Antipasto Bake
Antipasto Bake
Prep Time
20 min
Cook Time
45 min
Yield
20 servings
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/4 pound thinly sliced hard salami
- 1/4 pound thinly sliced Swiss cheese
- 1/4 pound thinly sliced pepperoni
- 1/4 pound thinly sliced Colby-Monterey Jack cheese
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced provolone cheese
- 2 large eggs, room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 jar (12 ounces) roasted sweet red peppers, drained
- 1 large egg yolk, beaten
Directions
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
- Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted peppers.
- Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts
1 piece: 229 calories, 15g fat (7g saturated fat), 58mg cholesterol, 662mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 11g protein.
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