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Italian Antipasto Squares

  • Prep Time: 20 min.
  • Cook Time: -
  • Serves: 24
Pillsbury Bake-Off®

Recipe Provided By: Pillsbury Bake-Off®

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Pillsbury Bake-Off® on Yahoo! Food

Average (3 Ratings): 4 out of 5 stars

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1 Review

Ingredients

  1. 2 (8 ounce) cans Pillsbury(R) Refrigerated Crescent Dinner Rolls
  2. 1/4 pound thinly sliced salami
  3. 1/4 pound thinly sliced Swiss cheese
  4. 1/4 pound thinly sliced pepperoni
  5. 1/4 pound thinly sliced American cheese
  6. 1/4 pound thinly sliced capocollo (cured Italian ham) or cooked ham
  7. 1/4 pound thinly sliced provolone cheese
  8. 2 eggs
  9. 1/2 teaspoon garlic powder
  10. 1/2 teaspoon pepper
  11. 1 (12 ounce) jar roasted red bell peppers, drained
  12. 1 (2.25 ounce) can sliced ripe olives, drained
  13. 1 egg yolk, beaten

Nutrition Info

Per Serving

  • Calories: 209 kcal
  • |
  • Carbohydrates: 9 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 14 g
  • |
  • Protein: 8 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Heat oven to 350 degrees F. Lightly butter 13x9-inch pan or 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.
  2. 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.
  3. 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.
  4. Bake at 350 degrees F for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until deep golden brown. Cool 15 minutes before serving. Cut into squares. Serve warm.

Yield: 24 servings

3. Still Hungry?

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

Notes:

Submitted by

Patti Chialastri, West Haven, CT

Bake-Off(R) Contest 41, 2004

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Average (3 Ratings): 4 out of 5 stars

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1 reviews

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  • No leftovers

    malinda - January 14, 2008 01:47:35 PM PST
    I tested this recipe out at my Christmas Eve party, and everyone loved it. The taste resembles a stuffed pizza, and would be great dipped in ranch dressing or marinara. Don't let the long list of ingredients keep you from making it- your deli counter will be doing all of the work. This recipe really takes no time at all to prepare. I'm looking forward to trying more Bake-Off recipes.

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