 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
While most antipasto you come across are served cold, this dish is a warm rendition of the traditional Italian favorite. It's so easy to make using those pop-open-tube crescent rolls, and the outcome tastes fantastic! Note* times are approximate and the number of servings will vary, depending on how large you cut the squares. Note**I didn't think to look at the cans of biscuits when I made this, so the size of them in this recipe is approx. Ingredients:
2 pop-open cans pillsbury refrigerated crescent dinner rolls (8oz.) |
1/4 lb ham, sliced |
1/4 lb pepperoni slice |
1/4 lb salami, slices |
1/4 lb provolone cheese, sliced |
1/4 lb swiss cheese slice |
3 whole eggs |
1/4 cup parmesan cheese, grated |
6 -8 roasted red peppers from a jar bell peppers |
2 tablespoons water |
Directions:
1. Preheat oven to 450°F.
2. Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
3. bottom of pan.
4. Layer meat and cheeses, ending with all of the roasted peppers on top.
5. Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
6. Unroll second can of crescent rolls and lay over layers.
7. Brush top layer with remaining egg mixture.
8. Bake at 450°F for 20 minutes or until golden brown.
9. Cool and cut into small squares. Serve warm.
|
|