Ingredientes para Italian Antipasto Squares
- 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 8 oz thinly sliced Salami
- 8 oz sliced Swiss Cheese
- 4 oz thinly sliced Pepperoni
- American Cheese
- Capicola
- Provolone Cheese
- 2 large Eggs
- 1 teaspoon Garlic Powder
- Freshly Ground Black Pepper, to taste
- 8 oz roasted Red Peppers (jarred, sliced)
- 1/2 cup pitted Kalamata Olives
- 1 Egg Yolk
- 4 oz thinly sliced Prosciutto
- Butter, for greasing
- Cooking Spray, for greasing
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Cómo preparar Italian Antipasto Squares
- Preheat oven to 350°F (175°C).
- Lightly grease a 13x9 inch baking pan with butter and cooking spray.
- Unroll one (1) 8 oz can of refrigerated crescent roll dough into a large rectangle. Gently press into the prepared pan, ensuring it covers the bottom and extends 3/4 inch up the sides. Firmly press perforations to seal.
- Layer the following ingredients evenly over the dough: 8 oz thinly sliced salami, 4 oz thinly sliced pepperoni, 4 oz thinly sliced prosciutto, 8 oz sliced Swiss cheese (or your preferred cheese: cheddar, Fontina, Asiago).
- In a small bowl, whisk together 2 large eggs, 1 teaspoon garlic powder, and freshly ground black pepper to taste.
- Pour the egg mixture evenly over the meat and cheese layers.
- Arrange 8 oz roasted red peppers (jarred, sliced) and 1/2 cup pitted Kalamata olives over the egg mixture.
- Unroll a second (1) 8 oz can of refrigerated crescent roll dough into a large rectangle.
- Place the second dough rectangle over the layered ingredients. Gently press the edges to seal, ensuring the top layer fully covers the filling.
- Lightly brush the top dough with one (1) egg yolk.
- Cover the baking pan with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is heated through.
- Let cool for 15 minutes before cutting into squares.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
8g
Fat
41g
Carbs
7g
