Antipasto Squares

2 cans refrigerated crescent rolls
1/3 lb sliced ham
1/3 lb sliced provolone cheese
1/3 lb sliced Swiss cheese
1/3 lb sliced salami
1/3 lb pepperonis
3 eggs
3 tbsp grated Parmesan cheese
1/2 tsp black pepper

Preheat oven to 350. Spray 9×13 baking dish with Pam. Unroll one package of crescent rolls and spread in bottom of dish. Layer salami, provolone cheese, ham, Swiss cheese, and pepperoni on top of the dough. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture evenly in dish. You should have a little less than 1/4 cup left. Unroll the second package of dough, and place on top of the meat and cheese. Brush with the remaining egg mixture. Cover with aluminum foil and bake for 30 minutes in the preheated oven. Remove foil, and bake another 15 minutes, or until dough is fluffy and golden brown. Cut into squares and serve warm.

Here’s all the ingredients BEFORE… :)

Please don’t make fun of me for using store brand Parmesan cheese. I’m not even cool enough for Kraft. :D Sometimes I get the meat and cheese from the deli, but if I don’t want to wait in line or I get a kick to go to the grocery store at some odd hour when the deli is closed, I just grab the packaged stuff near the deli. That’s what I did this time. :D

And when it comes out of the oven…

We eat Antipasto Squares as a meal, but this recipe was originally supposed to be an appetizer… Hence the name Antipasto Squares. :P You can cut it into bite sized pieces and serve with toothpicks. (Please do get the fancy ones with the frilly colored tips. :D) But be sure to serve them immediately and only a few at a time and keep the rest warm, they’re best when really warm and fresh from the oven. :D

This recipe definitely deserves a page in my Recipe Scrapbook! :)