Ingredients for Antipasto Squares
- 1 (8 ounce) package refrigerated crescent rolls
- 1/4 cup finely chopped roasted red peppers
- 1/4 cup finely chopped pepperoni
- 1/4 cup finely chopped deli ham
- 1/4 cup finely chopped Genoa salami
- 1/2 cup finely shredded provolone cheese
- 1/2 cup finely shredded Swiss cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon water
- ricotta cheese
- chopped sun-dried tomatoes
- chopped Kalamata olives
- fresh basil
- salt to taste
- pepper to taste
- phyllo cups
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How to Make Antipasto Squares
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, chopped sun-dried tomatoes, chopped Kalamata olives, chopped salami, and fresh basil. Season with salt and pepper to taste.
- Gently spoon the ricotta mixture into the phyllo cups, filling them almost to the top.
- Bake for 15-20 minutes, or until the phyllo cups are golden brown and the filling is heated through.
- Let cool slightly before serving. Garnish with extra fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
11g
Fat
57g
Carbs
11g
