One of the biggest hits of the party are these Antipasto squares.........they are always first to go. Usually I make double because the first platter will disappear very fast. I know they are not so healthy or are good for the waist........but hey a lil' won't hurt. Plus I don't make them all so often. Here you can see I had some leftover Salami so instead of me nibbling away I just added it to my platter.
I use to make them more often but then they got pushed back in my recipe files till my Foodie friend Lizzie who has this great Blog at
The Skinny Chick Can Bake made them and so I digged deep and put the recipe back into my files.
2 (10 oz.) cans refrigerated crescent rolls
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced provolone cheese
1/4 lb. thinly sliced Swiss cheese
1/4 lb. thinly sliced Genoa salami
1/4 lb. lb. thinly sliced pepperoni sausage
1 (12oz.) jar roasted red peppers, drained, cut into thin strips
3 Tbsp. grated Parmesan cheese
1. Preheat oven to 350 degrees F.
2. Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, provolone cheese,salami, Swiss cheese, pepperoni, and red peppers on topof the dough.
3. In a bowl, beat eggs lightly, and stir in the parmesan cheese. Pour 3/4 of this mixture over the peppers. Unroll the 2nd package and place over the top of the peppers. Brush with the remaining egg mixture..........cover with foil.
4. Bake for 25 minutes..........remove foil and bake another 15 minutes or till the top is fluffy and a nice golden brown.
5. Cut into squares..........this can be served warm or room temperature.
****Sometimes I add chopped stuffed olives on top of the red peppers.
These are great if asked to bring an appy to a party, very easy to transport and won't make a mess.