As the golden sunlight fades into amber across the endless fields, it brings to mind a dish with its own rich hues and heartwarming tales: Baked Antipasto Squares. This twist on traditional antipasto borrows from the communal spirit of Midwestern suppers and the rustic simplicity of Italian cuisine. Why, you ask, gather round for this melding of flavors? It's perfect for those potluck gatherings, for the family affairs where the table is heaped with love, or when you yearn for a bite of nostalgia with the ease of modern convenience.
Serving these Baked Antipasto Squares, you'll want companions on the plate that respect this hearty centerpiece. Consider a crisp, green salad with cucumbers and a tangy vinaigrette, or perhaps some marinated olives and roasted bell peppers that nod to the antipasto's heritage. And don't forget a pitcher of sweet iced tea, or if it's a special occasion, a glass of chilled Chardonnay for toasting the day's blessings.
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Baked Antipasto Squares
Ingredients:
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 1/4 pound sliced salami
- 1/4 pound ham
- 1/4 pound provolone cheese
- 1/4 pound Swiss cheese
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 3 eggs, beaten
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Grated Parmesan cheese, for sprinkling
- 1/4 pound sliced salami
- 1/4 pound ham
- 1/4 pound provolone cheese
- 1/4 pound Swiss cheese
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 3 eggs, beaten
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Grated Parmesan cheese, for sprinkling
Directions:
1. Preheat your oven to 350 degrees, and bring out a 9x13 inch baking dish, the kind that's seen its share of family recipes and heart-to-hearts.
2. Unroll one can of crescent dough and lay it in the bottom of the dish, stretching to the edges and pinching any seams shut like you're closing up a letter full of secrets.
3. Start the layering with salami, then ham, followed by slices of provolone and Swiss. It's reminiscent of building a quilt, each layer a story of its own.
4. Take your roasted red peppers and scatter them over the cheese like autumn leaves on a Midwest lawn.
5. Cap it all off with the second crescent roll dough, once again making sure those seams are sealed tight.
6. In a small bowl, whisk together eggs, black pepper, oregano, and garlic powder, and then pour this egg mixture over the dough, letting it seep into every crevice.
7. Sprinkle a generous handful of Parmesan cheese atop, like the first snowfall lightly dusting the ground.
8. Bake for about 25-30 minutes, or until the squares become like a golden Midwest sunrise.
9. Let cool for a few minutes, then cut into squares, and serve with the stories of your day.
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Variations & Tips:
- Don't shy away from swapping out the meats and cheeses for ones you've got tucked away in the fridge. Feel the freedom to make this dish your own family heirloom.
- If you're craving a bit of green, a handful of spinach between the layers brings in a touch of spring garden.
- Leftovers? They're rare, but refrigerate them well, and a quick warm-up brings back the warmth and flavor.
- For those with a love for heat, a sprinkle of red pepper flakes can be the spark to your antipasto fire.
- If you're craving a bit of green, a handful of spinach between the layers brings in a touch of spring garden.
- Leftovers? They're rare, but refrigerate them well, and a quick warm-up brings back the warmth and flavor.
- For those with a love for heat, a sprinkle of red pepper flakes can be the spark to your antipasto fire.