Antipasto Squares
Try this Antipasto Squares recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
pescatarian
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 2 8 oz tubes crescent dough
- 1/2 pound deli ham
- 1/4 pound pepperoni
- 1/2 pound sliced provolone
- 1/4 pound sliced mozzarella
- 1 cup 16oz jar sliced pepperoncini
- 1/4 cup freshly grated parmesan
- Carbohydrate 0.960904585775924 g
- Cholesterol 37.1417579066464 mg
- Fat 11.6974257301955 g
- Fiber 0.0713333319476342 g
- Protein 11.1054883992211 g
- Saturated Fat 3.77003468620542 g
- Serving Size 1 1 Serving (119g)
- Sodium 773.191519113878 mg
- Sugar 0.88957125382829 g
- Trans Fat 1.75834110333678 g
- Calories 154 calories
1. Preheat oven to 350 degrees and grease a 9" by 13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together the seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. 2. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal. 3. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano. 4. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 5. Let cool at least 15 minutes before slicing into squares.
