Friday, February 4, 2011

Antipasto Squares


Made these  for the family tonight.  Although I didn't eat them they looked yummy.  They passed the test with the crew too who said they were indeed very good.  I cut up fresh raw veggies to round it out nutritionally.
Great meal for a Friday night.  (This recipe can be made ahead and put in the fridge until ready to bake.)

2 tubes of crescent rolls
1/4 lb each of hard salami, pepperoni, ham, Swiss  and Provolone cheese (meats and cheeses all thin sliced)
1-12 oz. jar roasted red peppers drained and sliced thin
3 eggs
3 Tbsp. Parmesan cheese
1/4 tsp fresh cracked pepper
Preheat oven to 350
Grease a 9x13 rectangle baking dish.
Roll out one tube of crescent roll, carefully pinching seams together.  Place in casserole dish.  Layer meats alternately with cheese and peppers.  Scramble eggs and mix with Parmesan and black pepper.  Pour 3/4 of egg mixture over meat and cheese layers.  Top with second can of crescent rolls. (Be sure to pinch seams together.)  Brush remaining egg mixture over top of top crust.  Cover with aluminum foil.  Bake for 25 minutes.  Remove aluminum foil and bake an additional 15-20 minutes or until crust is puffy and nicely browned.  Remove from oven and cool to warm or room temp.  Be sure to wait until cooled before cutting.  This allows everything to set up.  If you skip this step you will end up with a very runny filling.


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