Italian Antipasto Squares
Source: adapted from pillsbury.com original recipe with crescent rolls

1-2 lb homemade or store bought bread or pizza dough, as needed
1/4 pound thinly sliced cappicola ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni
opt: roasted red peppers, drained, cut into thin strips
opt: thinly sliced onions
opt: sliced olives
opt: hot peppers
3 eggs
3 T grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp oregano

Let dough warm and rise until soft and easily workable.
Cover the bottom of a greased 9x13 inch pan with half of dough. Layer the ham, provolone, Swiss, salami, pepperoni, and optional toppings on top of the dough.
Beat eggs lightly, and stir in the parmesan cheese, black pepper and oregano.
Pour 3/4 of this mixture over the meats/cheeses.
Place remaining dough over the top of the filling ingredients. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake at 350 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.


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