Hard to believe that Thanksgiving 2012 has come and gone, eh?
We spent the holiday weekend at my parent’s house in Upstate New York where we concentrated on assuaging away the stresses of home buying with fireside naps, brisk morning runs, light-hearted card games, chocolate lab cuddles, and delicious food and drink.
Around lunch time on Thanksgiving Day we whipped up some appetizers to “tide us over”, one of which I’d never had before but immediately couldn’t wait to share: antipasto squares.
The main players are a variety of deli meats and cheese layered between a crescent roll crust. But what takes it over the top are the roasted red peppers that are sliced thin and layered haphazardly just below the top crust.
I love that this is a hot hors d’oeuvres. It kind of feels like a happy marriage between a sub and a calzone!
This is an app that goes a long way and would be great for any pot luck, tailgate, or holiday party. I’ll be making them again for the Super Bowl…if I can wait that long.
2 cans (10 oz each) refrigerated crescent rolls
1/4 lb thinly sliced ham
1/4 lb thinly sliced provolone
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced Genoa salami
1/4 lb thinly sliced sandwich pepperoni
1/4 lb thinly sliced prosciutto
1 jar (7-12 oz) roasted red peppers, drained and cut into thin strips
Preheat the oven to 350 degrees.
Spray the bottom of a 9×13 inch baking dish.
Unroll one package of crescent rolls and work the dough to cover the bottom of the baking dish.
(Make sure the seams are pressed together!)
Begin layering the deli meats and cheeses over the dough.
(The order doesn’t matter much but just try and separate the cheeses so that they’re not right on top of each other.)
Scatter the sliced roasted red peppers over the top.
Sprinkle some parmesan cheese over the peppers.
In a bowl, beat the eggs lightly and grind in some black pepper.
Pour 3/4 of this mixture over the peppers.
Unroll the second package of crescent rolls and work to make a single dough sheet, press seams together.
Lay it over the peppers.
Brush the dough with the remaining egg mixture.
Cover the pan with aluminum foil and bake for 25 minutes.
Remove the foil and bake another 10 to 20 minutes or until the dough is golden brown.
Cut into squares and serve warm.