ITALIAN ANTIPASTO SQUARES
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
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.
ITALIAN ANTIPASTO SQUARES
Steps:
- DIRECTIONS 1.Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray. 2.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. 3.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. 4.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. 5.Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil. 6.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..
ITALIAN ANTIPASTO SQUARES
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 @MakeItYours
Number Of Ingredients 13
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.
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