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

10 serv.

pop-open cans Pillsbury Refrigerated Crescent Dinner Rolls (8oz.)2
ham, sliced↗1⁄4 lb
pepperoni slice1⁄4 lb
salami, slices↗1⁄4 lb
provolone cheese, sliced↗1⁄4 lb
swiss cheese slice↗1⁄4 lb
whole eggs↗3
parmesan cheese, grated↗1⁄4 cup
roasted red peppers from a jar bell peppers↗6 -8
water↗2 tablespoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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