Antipasto Squares

Antipasto Squares recipe - SO correct!! Crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted purple peppers. then topped with a parmesan cheese, egg and pesto combination and baked. these items are ridiculously true!!! There are in no way any leftovers after I take those to birthday celebration!

We are on our last soccer Friday of 2017. in which did the 12 months go?!?! i hope absolutely everyone has a safe New year! we can be at home watching all of the soccer games. we can also be snacking on those Antipasto Squares. they're ridiculously correct!!!

We had a model of those Antipasto Squares at a pal's house earlier inside the 12 months. I cherished them!! It become nearly embarrassing how lots of those scrumptious squares I ate. nearly! LOL! I without delay went home and began studying recipes so I should make them myself.

Those Antipasto Squares are crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted purple peppers. The crescent rolls are topped with a parmesan cheese, egg and pesto combination and then baked. permit me tell you, these items are SO correct! perfect for tailgating or any New year's events you have happening this weekend. They taste wonderful hot out of the oven or cooled to room temperature. I promise there won't be any leftovers!

ANTIPASTO SQUARES

PREP TIME: 5 MINSCOOK TIME: 50 MINSTOTAL TIME: 55 MINS

INGREDIENTS:

• 1/4 pound thinly sliced pepperoni
• 1/4 pound provolone slices
• 2 (8-oz) cans refrigerated crescent rolls or crescent sheet
• 1/4 pound thinly sliced deli ham
• 1/4 pound thinly sliced salami
• 1 (12-oz) jar roasted red peppers, drained and cut into strips
• 3 eggs
• 3 Tbsp grated parmesan cheese
• 1 Tbsp basil pesto
• 1/4 pound swiss cheese slices

INSTRUCTIONS:

1. Preheat oven to 350ºF. gently spray a 9x13-inch pan with cooking spray.
2. Unroll one package deal of refrigerated crescent roll and press into backside of organized pan.
3. Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and crimson peppers, on top of the dough.
4. Unroll 2nd can of refrigerated crescent rolls, and area on pinnacle of peppers. Press seams to seal.
5. Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. cowl pan with aluminum foil.
6. Bake, covered, for 30 minutes. uncover and bake a further 15 to twenty minutes. reduce into squares.

Try Another Recipes:

~ Homemade Churros

~Boozy Triple Irish Trifle Recipe

~ Monster Cookie Cake

~Banana Cream Cake

See All Recipes: https://yessiyummyfoods.blogspot.com