ITALIAN ANTIPASTO SQUARES
There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish. Courtesy of Pillsbury Bake-Off 41 (Hollywood 2004) and presenter was Patti Chialastri from West Haven, Ct. Update 03/2006....I made these again and instead of using American cheese (personal preference) I just doubled the amt of swiss cheese - have also made them with cheddar and they turned out great! Another Update: 01/09/2009....played around with the selection of cheeses and I used Fontina (it was out of sight!) the American cheese - I don't like so have been looking for another cheese that I could use instead - I guess it still is a work in progress! ;) Update: 11/29/2009 used Asiago cheese this time - it was marvelous - if I say-so myself!
Provided by Manami
Categories Ham
Time 1h15m
Yield 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly butter 13x9-inch pan and spray with cooking spray.
- Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
- Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
- Layer all meats and cheese in order listed over dough.
- In a small bowl, beat 2 eggs, the garlic powder & freshly ground 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 for 30 minutes.
- Remove foil; bake an additional 15-20 minutes or until deep golden brown.
- Cool 15 mintes before serving.
- Cut into squares.
- Serve warm.
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Haroon Haider
[email protected]These antipasto squares are a delicious and easy appetizer that is perfect for any occasion.
Loloma Grace
[email protected]I love that these squares can be made ahead of time. It makes them the perfect party food.
Robert Munger
[email protected]These squares are so versatile. I've made them with different types of bread, deli meat, and cheese, and they've always been delicious.
Mosi jutt
[email protected]I'm not sure what I did wrong, but my squares didn't turn out very well. They were kind of dry and crumbly.
Israel Victor Silvestre Nascimento
[email protected]I followed the recipe exactly and my squares turned out great! I'm definitely making these again.
nightwolf
[email protected]These squares were a little too salty for my taste. I think I'll use less deli meat next time.
ALL ABOUT TRISH
[email protected]I'm not a huge fan of olives, but I still really enjoyed these squares. The other ingredients really balanced out the flavor.
Mya Stanley
[email protected]These antipasto squares are the perfect way to use up leftover deli meat and cheese. They're also a great way to get your kids to eat their veggies.
THIS IS AYMEN
[email protected]I added some chopped olives and sun-dried tomatoes to my squares and they were amazing!
James Jacobe
[email protected]These squares are so delicious and easy to make. I love that I can use any type of deli meat and cheese that I have on hand.
Anas Islam
[email protected]I've been making these antipasto squares for years and they're always a crowd-pleaser. They're the perfect appetizer for any party or gathering.
Bobby Head
[email protected]These Italian Antipasto Squares were a hit at my last party! They were so easy to make and everyone loved them.