Italian Antipasto Squares...
Make these. You won't regret it!
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 lb. thinly sliced salami
1/4 lb. thinly sliced Swiss cheese
1/4 lb. thinly sliced pepperoni
1/4 lb. thinly sliced American cheese
1/4 lb. thinly sliced capocollo (cured Italian ham) or cooked ham
1/4 lb. thinly sliced provolone cheese
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 (12-oz.) jar roasted red bell peppers, drained
1 (2.25-oz.) can sliced ripe olives, drained
1 egg yolk, beaten
1. Heat oven to 350°F. Lightly butter 13x9-inch pan or 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.
2. Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
3. 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.
4. Bake at 350°F. for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until deep golden brown. Cool 15 minutes before serving. Cut into squares. Serve warm.