Antipasto Squares recipe made with crescent rolls
Antipasto Squares recipe - SO GOOD!! Crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. then topped with a parmesan cheese, egg and pesto mixture and baked. These things are ridiculously good!!! There are never any leftovers when I take these to party! #appetizer #partyfood #crescentrolls
We are on our last Football Friday of 2017. Where did the year go?!?! I hope everyone has a safe New Year! We will be at home watching all the football games. We will also be snacking on these Antipasto Squares. They are ridiculously good!!!
We had a version of these Antipasto Squares at a friend's house earlier in the year. I LOVED them!! It was almost embarrassing how many of these delicious squares I ate. ALMOST! LOL! I immediately went home and started researching recipes so I could make them myself.
These Antipasto Squares are crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. The crescent rolls are topped with a parmesan cheese, egg and pesto mixture and then baked. Let me tell you, these things are SO good! Perfect for tailgating or any New Year's parties you have going on this weekend. They taste great hot out of the oven or cooled to room temperature. I promise there won't be any leftovers!
Just a note - Feel free to leave out the roasted red peppers if you have picky eaters. They taste just as good without the peppers.
Yield: 24 squares
Antipasto Squares
prep time: 5 MINScook time: 50 MINStotal time: 55 mins
INGREDIENTS:
- 2 (8-oz) cans refrigerated crescent rolls or crescent sheet
- 1/4 pound thinly sliced deli ham
- 1/4 pound thinly sliced salami
- 1/4 pound thinly sliced pepperoni
- 1/4 pound provolone slices
- 1/4 pound swiss cheese slices
- 1 (12-oz) jar roasted red peppers, drained and cut into strips
- 3 eggs
- 3 Tbsp grated parmesan cheese
- 1 Tbsp basil pesto
INSTRUCTIONS:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
- Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.
- Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
- Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
- Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
- Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.
©Plain Chicken, Inc.
We love football in this house. I have collected all of your Friday Football recipes, haven't tried them all yet but the ones I have are excellent. Go Ohio State Buckeyes, Bengals and U of Cincinnati.
ReplyDeleteThese look outstanding Steph
ReplyDeleteI would think it would be easier to use the Pillsbury Crescent Dough Sheet. Have you tried it that way or would it not be the same consistency? Thank you
ReplyDeleteI say crescent rolls or crescent sheet for the ingredients. The sheets are definitely easier if you can find them.
DeleteCan these be made ahead (several hours or a full day)? What would be the best way to store and reheat-oven or microwave? They look wonderful!
ReplyDeleteYou can make them ahead - I think a in advance would be fine. I would refrigerate them and either reheat in the oven or microwave. I usually prefer to reheat in the oven, but either would work great.
DeleteI made these yesterday for a cocktail party. BUT the foil stuck to the top and I could not remove it after the 30 minutes. I left it on till the end of cooking then had to peel it off taking part of the top dough with it! Still tasted good but not so pretty!
ReplyDeleteTry the nonstick foil and making sure it isn’t pressed right on top of the crescent rolls
DeleteYou could also spray the foil with non-stick spray if you don't have nonstick foil.
DeleteGuys,
ReplyDeleteI am thinking of taking these to a party. Do you think they will be good at room temp? Most sliders are... I don't see why they wouldn't. Any thoughts??? Thanks!! Melanie
Yes, they are good at room temperature. You should actually serve them after they have cooled a bit because they can be runny if too hot.
DeleteThese are to die for. I always make them for family gatherings and they disappear fast! My recipe did not have the basil pesto in it, so I will definitely try that next time. I do use the crescent sheets when I can find them- otherwise pinch together the seams in the original crescent rolls. Also have used with garlic flavored crescent rolls- delicious!
ReplyDelete