Antipasto Squares

Name: Antipasto Squares
Prep time: 5 min
Ingredients: 2 (8-oz) cans refrigerated crescent rolls or crescent sheet; 1/4 pound salami, thinly sliced; 1/4 pound deli ham, thinly sliced; 1/4 pound pepperoni, thinly sliced; 1/4 pound swiss cheese slices; 1/4 pound provolone slices; 3 Tbsp grated parmesan cheese; 1 (12-oz) jar roasted red peppers, drained and cut into strips; 3 eggs; 1 Tbsp basil pesto

Breakfast

Antipasto Squares

Recipe by SandraMyers

Servings

servings

Prep time

minutes

Ingredients

2 (8-oz) cans refrigerated crescent rolls or crescent sheet
1/4 pound salami, thinly sliced
1/4 pound deli ham, thinly sliced
1/4 pound pepperoni, thinly sliced
1/4 pound swiss cheese slices
1/4 pound provolone slices
3 Tbsp grated parmesan cheese
1 (12-oz) jar roasted red peppers, drained and cut into strips
3 eggs
1 Tbsp basil pesto

Directions

Preheat oven to 350F. Lightly spray a 9×13-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 – 20 minutes. Cut into squares.