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ANTIPASTO SQUARES | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 20, 2018


November 28, 2009 by  

From the kitchen of Dorothy Hoban (Kat’s mother’s cousin)

Makes  24  2 inch squares

Prep time is only 15 minutes because you start with refrigerated crescent rolls, meats from the deli, and vegetables in jars.

(8 ounce) cans crescent rolls – divided
¼     pound sliced salami
(3 ounce) package pepperoni
¼    pound thinly sliced deli ham
1 (6.67 ounce) package Swiss cheese slices
1 (6 ounce) Provolone cheese slices
large eggs
large egg, separated
(12 ounce) jar mild banana red peppers rings, drained
1     (12 ounce) jar roasted red peppers, drained & cut into thin strips
(2 ¼ ounce) can sliced ripe olives, drained
teaspoon Italian seasoning
½    teaspoon garlic powder
¼     teaspoon ground red pepper
¼     teaspoon ground black pepper
tablespoons sesame seeds

UNROLL 1 can crescent rolls, & press into bottom of lightly greased 13 X 9 pan.   BAKE at 350 degrees for 12 minutes or until lightly browned.  Cool slightly, and layer with sliced meats and cheeses (next 5 ingredients).

WHISK together 2 eggs and 1 egg white.  Pour over meat and cheeses.   Stir together banana pepper rings and next 6 ingredients.  Sprinkle over meat and cheese mixture.

UNROLL remaining can crescent rolls, and place over mixture in pan.  Brush dough with lightly beaten egg yolk, and sprinkle with sesame seeds.  BAKE at 350 degrees for 25 minutes; cover and bake 10 more minutes.  Cool completely, and cut into 2 inch squares.

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