Imagine a mini antipasto platter layered between buttery crescent dough—cheesy, meaty, herby goodness in every bite. These squares are easy to make, perfect for parties, and loved by kids and adults alike!
Ingredients Overview
Ingredients Overview| Base & Layers | Amount |
|---|---|
| Crescent roll dough (8 oz) | 2 cans |
| Sliced ham | ¼ lb |
| Sliced salami | ¼ lb |
| Sliced pepperoni | ¼ lb |
| Provolone cheese slices | ¼ lb |
| Mozzarella cheese slices | ¼ lb |
| Roasted red peppers | ½ cup |
| Egg Topping Mix | |
|---|---|
| Eggs | 3 |
| Grated Parmesan | ¼ cup |
| Italian seasoning | 1 tsp |
| Garlic powder | ½ tsp |
| Black pepper | ¼ tsp |
Instructions:
Instructions:
Preheat & Prep
- Heat oven to 350°F (175°C)
- Grease a 9×13-inch baking dish
Bottom Layer
- Unroll and press one can of dough into the bottom of pan
- Pinch seams to seal
Fill It Up
- Layer meats and cheeses
- Top with roasted red peppers for flavor pop
Egg Mixture
- Whisk eggs, Parmesan, and seasonings together
- Pour half over the filling
Top It Off
- Unroll second dough can, seal seams, and lay it over the filling
- Brush with remaining egg mixture
Bake
- Bake 30–35 mins until golden and bubbling
- Cool 10–15 mins before cutting
Serving Tips & Variations
Serving Tips & Variations- Add sliced olives or banana peppers for a briny or spicy kick
- Pair with a light salad or offer with marinara dip
- Swap crescent dough with puff pastry for extra flakiness
- Make a vegetarian version with grilled veggies like eggplant or zucchini
Add sliced olives or banana peppers for a briny or spicy kick
Pair with a light salad or offer with marinara dip
Swap crescent dough with puff pastry for extra flakiness
Make a vegetarian version with grilled veggies like eggplant or zucchini
