Antipasto Squares

Instructions:

1. Preheat Oven and Prepare Pan:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. Form the Base:
   Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Firmly pinch together any seams to create a solid, continuous layer.

3. Layer the Fillings:
   Arrange the ham, salami, and pepperoni in an even layer over the dough. Follow with the provolone and mozzarella cheeses. Scatter the sliced roasted red peppers evenly over the top.

4. Prepare the Egg Wash:
   In a small bowl, whisk together the eggs, Parmesan cheese, Italian seasoning, garlic powder, and black pepper until fully combined.

5. Assemble the Top Layer:
   Drizzle half of the egg mixture evenly over the layered fillings. Unroll the second can of crescent roll dough and place it over the top, pressing the seams together to seal. Brush the remaining egg mixture over the surface of the dough.

6. Bake to Perfection:
   Bake for 30–35 minutes, or until the top is golden brown and the edges are bubbling. Remove from the oven and let cool in the pan for 10–15 minutes to allow the layers to set.

7. Serve and Enjoy:
   Cut into squares or rectangles and serve warm or at room temperature.

Cook Notes:

• Sealing the Dough: Taking a moment to pinch the crescent roll seams ensures a sturdy base and top layer, preventing the filling from leaking during baking.

• Egg Mixture: This acts as a binder, adding flavor and helping the layers hold together. Pouring half over the filling before adding the top crust allows it to seep into the layers, while brushing the remainder on top gives the crust a beautiful golden finish.

• Cooling is Key: Allowing the squares to rest before slicing ensures clean cuts and helps the layers firm up for easier serving.

These Antipasto Squares are a crowd-pleasing treat that brings the essence of Italy to your table with minimal effort. Buon appetito!