Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare Dough:
- Unroll one tube of crescent roll dough and press it into the bottom of your prepared baking dish. Pinch the seams together to form a solid layer.
3. Layer Ingredients:
- Layer the following on top of the dough:
- Salami
- Pepperoni
- Deli ham
- Provolone cheese
- Swiss cheese
- Roasted red peppers
4. Add Parmesan and Pesto:
- In a small bowl, beat 2 eggs with Parmesan cheese and basil-flavored pesto. Pour this mixture evenly over the layers.
5. Top with Dough:
- Unroll the second tube of crescent roll dough and place it over the layers. Press down the edges to seal them.
6. Egg Wash:
- Beat the remaining egg and brush it over the top layer of dough to give it a golden, glossy finish.
7. Bake:
- Bake for 30-35 minutes, or until the top is golden brown and the dough is cooked through.
8. Cool and Slice:
- Allow the antipasto squares to cool for 10-15 minutes before slicing. This helps the layers set and makes them easier to cut.
9. Serve:
- Serve warm or at room temperature. These squares are perfect on their own, or paired with a light salad or dipping sauce.
Tips:
- Customize it: Feel free to swap out any of the meats or cheeses to suit your tastes. You can also add some fresh herbs like oregano or thyme for extra flavor.
- Serve with dipping sauces: Pair with a marinara or a pesto dip for even more flavor!
- Leftovers: Store in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispy texture.
These Antipasto Squares are a savory, cheesy, and flaky dish that your whole family will love! They disappear quickly, so make a double batch if you’re feeding a crowd. Enjoy!
