Sunday, September 20, 2009

Antipasto Squares

2 cans refrigerated crescent dinner rolls
1/4 cup sun dried tomato pesto sauce (you can buy in a jar)
1/3 pound sliced ham
1/3 pound provolone cheese
1/4 pound hard salami
1/4 pound pepperoni
1 (8oz) jar or roasted red peppers (drained, dried, and sliced into strips)
2 cups of shredded mozzarella cheese
Garlic Powder
5 eggs
5-6 Tbs grated Parmesan cheese
3/4 tsp ground black pepper

1. Preheat oven to 375
2. Unroll one package of the crescent roll dough and cover the bottom of a 9x13 inch pan.
3. Spread the sun dried tomato pesto sauce over the dough
4. Bake in the oven for 6 min
5. Dry the sliced roasted red peppers and ham between paper towels
6. Once the dough has baked 6 min, take it out and layer on top
a. ham
b. provolone cheese
c. hard salami
d. pepperoni
e. roasted red peppers
f. mozzarella cheese
7. Sprinkle garlic powder over the mozzarella cheese, as much as you like
8. In a bowl, beat the eggs lightly
9. Stir in the Parmesan cheese and black pepper. Pour 4/5 of the mixture over the mozzarella cheese
10. Unroll the second package of dough and place over the top of the cheese
11. Brush the top of the dough with the remaining egg mixture
12. Cover with aluminum foil. Bake for 25 min and remove the foil and bake another 20 min uncovered until golden brown. Cool for at least 15 min. serve warm or at room temperature. (I like to cool it for around 30 min because then everything stays together well.)

I also think this could be a good appetizer, just cut smaller squares.

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