Antipasto Squares

Superbowl Sunday is rapidly approaching.  While I couldn't care any less about the game this year, we are having a few friends over to watch the commericals game, which means I get to search through my recipe files and come up with some appetizers and some main dish to eat.

The appetizer part is pretty easy.  I have a few different ones that always go over well and it's always hard to decide what to make.  If anything, I am one that always makes too much, but I figure it just means I don't have to cook for the rest of the week.

This one is thinly sliced meats, cheese and thinly sliced roasted red peppers, baked in a crescent roll crust.  It is easy to mix and match the ingredients to suit your taste.  Sometimes I use all provolone cheese or substitute prosciutto for the ham.  I've also added a touch of garlic powder and a little Italian seasoning to the egg mixture, but honestly most times I don't change a thing.

Antipasto Squares
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2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni
1 (12 ounce) jar roasted red peppers, well drained, cut into thin strips (I lay them on paper towels before I start)
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Prebake the crust for approximately 5 minutes (this has helped issues I had with the bottom layer getting a little soggy).  Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.