Recipe: Antipasto Squares (using crescent roll dough, roasted red peppers, salami, pepperoni and cheese)

ANTIPASTO SQUARES

1 (12 oz.) jar Mancini Roasted Red Peppers, drained
2 pkgs. refrigerated crescent roll dough
1/4 lb. provolone cheese, sliced thin
1/4 lb. Genoa salami, sliced thin
1/4 lb. Swiss cheese, sliced thin
1/4 lb. pepperoni, sliced (large roll size)
3 eggs, beaten
Ground black pepper
3 tbsp. Parmesan cheese

Sliced peppers into mid-sized julienne strips; set aside.

Open one of the packages of crescent roll dough and spread the entire roll with fingers over the bottom of a 9x13-inch pan. Layer sliced cheese and meat in the order as written. Top with peppers.

Pour most of the egg-black pepper mixture over this layer (reserve some for brushing top). Sprinkle the Parmesan cheese over evenly. Top with second package of dough that has been stretched out as much as possible over the meat-pepper-egg layer. Expect there to be some gaps or holes which will fill in as it cooks. Brush with rest of egg mixture.

Cover with foil. Bake at 350 degrees for 25 minutes. Remove foil and back 10 minutes longer or until set in center and brown on top. Let cool a few minutes, then cut into squares.

Serve at room temperature or warm.

From the Kitchen of Diane Graceffa
Source: Recipe pamphlet, Mancini Foods