Antipasto Squares – C
salad
  • Classic
  • pork
Antipasto Squares – C
salad
  • Classic
  • pork
Servings:

Ingredients

Prep
  • 2 cans refrigerated crescent rolls or crescent sheets
  • 1/2 lb deli ham
  • 1/4 lb pepperoni
  • 1 C shredded Mozzarella
  • 1 C pepperoncini peppers sliced
  • 2 T olive oil
  • 2 t dried Italian seasoning
  • 1/4 C grated Parmesan cheese
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Spray a 9×13 baking dish with cooking spray. Spread out crescent rolls. Pinch seams together to create one sheet.
  2. Layer dough with ham, pepperoni, and mozzarella. Drain sliced pepperoncini peppers, and sprinkle on top. Top with a second layer of crescent roll dough, being sure to pinch any seams together.
  3. Brush with olive oil, and sprinkle with italian seasoning and Parmesan cheese.
To Cook
  1. Bake at 350 for 30-35 minutes or until dough is browned and cheese is melted. If dough begins to brown too quickly, cover with foil for the remainder of the baking period.
  2. Let rest for 10-15 minutes prior to cutting. Serve with a green salad.

Ingredients

Prep
  • 2 cans refrigerated crescent rolls or crescent sheets
  • 1/2 lb deli ham
  • 1/4 lb pepperoni
  • 1 C shredded Mozzarella
  • 1 C pepperoncini peppers sliced
  • 2 T olive oil
  • 2 t dried Italian seasoning
  • 1/4 C grated Parmesan cheese
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Spray a 9×13 baking dish with cooking spray. Spread out crescent rolls. Pinch seams together to create one sheet.
  2. Layer dough with ham, pepperoni, and mozzarella. Drain sliced pepperoncini peppers, and sprinkle on top. Top with a second layer of crescent roll dough, being sure to pinch any seams together.
  3. Brush with olive oil, and sprinkle with italian seasoning and Parmesan cheese.
To Cook
  1. Bake at 350 for 30-35 minutes or until dough is browned and cheese is melted. If dough begins to brown too quickly, cover with foil for the remainder of the baking period.
  2. Let rest for 10-15 minutes prior to cutting. Serve with a green salad.
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