Italian Antipasto Squares

Italian Antipasto Squares

from Aunt Jane


2 packages of 8 crescent rolls

1/4 lb genoa salami thinly sliced

1/4 lb swiss cheese thinly sliced

1/4lb pepperoni thinly sliced

1/4 provolone cheese thinly sliced

1/4 lb capocollo (cured Italian ham) or cooked ham thinly sliced

1 (12-oz.) jar of roasted red bell peppers, drained

3 eggs slightly beaten

3 tbsp parmesan cheese

1/2 tsp garlic powder

1/2 tsp pepper



Spray 9x13 pan with PAM. Spread 8 rolls (1 pkg) on bottom, firmly pressing perforations to seal and ¾ inch up the sides to form crust. Layer next 5 ingredients as listed above. Add parmesan, garlic powder and pepper to beaten eggs and pour on top of last layer keeping a small amount (about 1/3) of egg mixture to “paint” on top. Layer roasted peppers over top. Spread 8 rolls over top pinching edges to seal. Paint remaining egg mixture over rolls.


Bake covered with foil at 350 degree oven for 30 minutes. Uncover and bake another 15 to 20 minutes until top is browned. Cut into small squares and serve warm.