Antipasto Squares

  • 2 (8 oz) tubes crescent dough
  • 1/2 lb deli ham
  • 1/4 lb pepperoni
  • 1/2 lb sliced provolone
  • 1/4 lb sliced mozzarella
  • 1 cup (16 oz jar) sliced pepperoncinis
  • 2 tbps EVOO
  • 1/4 cup freshly grated Paremesan cheese
  • 1 tsp dried oregano
  1. Preheat oven to 350 F and grease a 9×13 baking sheet with cooking spray. 
  2. Place one unrolled can of crescents on prepared baking sheet and pinch together seams
  3. Layer ham, mozzarella, pepperoni, provolone, and pepperoncinis
  4. Unroll remaining tube of crescent dough and place on top of pepperoncinis.  Pinch together seams to seal
  5. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano
  6. Bake until dough is golden and cooked through, about 35 minutes.  If dough is browning too quickly, cover with foil
  7. Let cool at least 15 minutes before slicing into squares
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