Recipe Exchange Newsletter
Easy recipes using everyday ingredients.

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Hi Nancy,
I have been enjoying your newsletter for a few months now and love it. I figure it is about time I contribute something. TeaHag from Upstate NY requested recipes using canned rolls or biscuits. Here is one that we really enjoy. Great for many occasions; parties, showers, women's tea, etc.
Amy in AZ

Antipasto Squares
2 pkg. crescent rolls
1 (14 oz) jar roasted red peppers, drained
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
3 eggs
9 T. grated Parmesan or Romano cheese

Spread and flatten 1 package of crescent rolls into the bottom of a 9" x 13" inch baking pan. Making one layer of each; layer the Ham, Swiss, Salami, Provolone, and Pepperoni over crescent roll bottom. Spread well drained peppers over top of cold cuts. Beat the eggs and cheese together; pour over the top of the peppers. Open second package of crescent rolls and spread over top, pressing seams of triangles together. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.

I have also made this adding chopped artichokes and black olives after the red peppers.

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