Antipasto Squares
recipe from Lisa @ The Cutting Edge of Ordinary

2 large packages Pillsbury Crescent Rolls (I think they are called Big & Flaky)

¼ pound each – thinly sliced:


Provolone cheese

Genoa Salami

Swiss cheese

Slicing Pepperoni


1 med jar Mancini roasted peppers drained (OPTIONAL). I do not use these in mine but if you like them – add ‘em in. 

Mix together:

3 eggs beaten

3 Tablespoons grated cheese

Dash pepper (I add a dash of Mrs. Dash instead)


Lightly spray a 9x13 pan with cooking oil. Open one package of the crescent rolls, unroll it in one piece and press it into the bottom of the pan. Layer meat and cheese in the order as listed above. The ¼ pound of meat is an estimate for me. I just layer the meat so it covers the entire pan, you don’t need to overlap the pieces. One note – I try to buy baked ham, not cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, I would nuke it in the microwave on some paper towel for a few seconds, just to get some of the wetness out of the meat.


Pour most of the egg mixture on top of meat & cheese. Reserve just a little bit. Top with 2nd package crescent rolls and brush top with remaining egg mixture. Bake 25 minutes at 350 or until top is golden brown. Let cool, cut into squares. Serve warm or room temp.