Italian Antipasto Squares

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 1/4 lb thinly sliced salami (used hard salami with pepper)
• 1/4 lb thinly sliced swiss cheese
• 1/4 lb thinly sliced pepperoni
• 1/4 lb thinly sliced american cheese (used cheddar)
• 1/4 lb thinly sliced cured capicola (italian ham) or 1/4 lb cooked ham (maple cured)
• 1/4 lb thinly sliced provolone cheese
• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1 (12 ounce) jar roasted sweet peppers, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 egg yolk, beaten

Recipe

• 1 preheat oven to 350°f.
• 2 lightly butter 13x9-inch pan and spray with cooking spray.
• 3 unroll 1 can of dough into 1 large rectangle; place in buttered pan.
• 4 press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
• 5 layer all meats and cheese in order listed over dough.
• 6 in a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
• 7 pour over meat and cheese layers.
• 8 layer roasted peppers and olives over top.
• 9 unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
• 10 place over top of layered ingredients.
• 11 pinch edges to seal.
• 12 brush beaten egg yolk over dough.
• 13 cover with foil.
• 14 bake for 30 minutes.
• 15 remove foil; bake an additional 15-20 minutes or until deep golden brown.
• 16 cool 15 mintes before serving.
• 17 cut into squares.
• 18 serve warm.