Antipasto Squares

🍽️ How to Make It
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Make the Base
Unroll one can of crescent roll dough and press it into the bottom of the dish. Pinch together any seams to create one even layer.

Step 3: Layer the Filling
Evenly layer the ham, salami, pepperoni, provolone, and mozzarella over the dough. Sprinkle the sliced roasted red peppers across the top.

Step 4: Whisk the Egg Mix
In a small bowl, whisk the eggs with the Parmesan cheese, Italian seasoning, garlic powder, and black pepper until fully blended.

Step 5: Assemble the Top
Drizzle half of the egg mixture over the layered ingredients.
Unroll the second can of crescent dough and carefully lay it over the top, sealing the seams. Brush the remaining egg mixture over this top layer.

Step 6: Bake
Bake for 30–35 minutes, or until the top is golden brown and the filling is hot and bubbly around the edges.

Step 7: Cool & Slice
Let the dish rest for 10–15 minutes to help everything set. Then slice into squares or rectangles and serve warm—or at room temperature!

📝 Notes for Success
Seal the Dough Well: Press the seams together firmly for both the bottom and top layers so the filling doesn’t leak out during baking.
Even Egg Distribution: The egg mixture helps hold the layers together and adds flavor, so make sure it’s spread out evenly.
Let It Rest: Cooling before cutting helps everything stay intact and keeps the squares looking neat.