Italian Antipasto Squares

Anyone invited to a party this weekend? Take these and I promise you will be asked back! All kidding aside, these pizza squares (created by a contestant in the Pillsbury Bake-Off contest a few years back) are really great for a casual cocktail party, tailgate or potluck. There is good news and bad news about this dish. The bad news is the people in line at the deli counter will most likely roll their eyes when you place your order. The good news is once you have your ingredients you will be on your way to making a really easy, crowd pleasing appetizer.  You can certainly substitute different ingredients to match your tastes, but be sure to pat dry any wet ingredients so that you do not end up with soggy squares.


Italian Antipasto Squares
www.pillsbury.com
Serves 12-16 for appetizer portion

2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
½ teaspoon garlic powder
½ teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained and patted dry
1 can (2 1/4 oz) sliced ripe olives, drained and patted dry
1 egg yolk, beaten

· Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.

· Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal.

· Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and   pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.

· Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.

· Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.

· Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

*You can assemble these the night before and bake them off the next day.