Cut into squares. Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Unroll one package of refrigerated crescent roll and press into bottom of prepared pan
cut into small squares for appetizer or larger squares for a main dish. 1 HrA cross between antipasto and a deep dish pizza. Ingredients2 can(s) 10 oz size refrigerated crescent rolls1/4 lb thinly sliced boiled ham1/4 lb thinly sliced provolone cheese1/4 lb thinly sliced swiss cheese1/4 lb thinly sliced genoa salami (about 12 slices)1/4 lb thinly sliced pepperoni ( about 30 slices)1 jar(s) 12 oz size, roasted red peppers, drained and cut into thin strips3 medium eggs3 Tbsp grated parmesan cheese1/2 tsp ground black pepperDirections AntipastoSquares direction step 11 Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray. AntipastoSquares direction step 22 Layer with ham, provolone, Swiss, salami and pepperoni in the order shown above, AntipastoSquares direction step 33 Distribute drained and sliced roasted red peppers over top. AntipastoSquares direction step 44 In a small mixing bowl combine eggs, Parmesan and pepper. AntipastoSquares direction step 55 Pour 3/4 cup of egg mixture over the top of the peppers. AntipastoSquares direction step 66 Unroll the second package of crescent rolls and place over the top of the red peppers. AntipastoSquares direction step 77 Cover with aluminum foil and bake in preheated oven for 25 minutes
Antipasto Pasta Salad #SundaySupper–All the salty, savory goodness of antipasto platter tossed with pasta and a tangy red wine vinaigrette, making this a hearty and loved side dish
Place all of the prepared and drained vegetables in separate bowls and reserve their juices. In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne
Try this easy paleo antipasto salad for a quick weeknight dinner. Antipasto salad is hearty and full of flavor – perfect when you don’t want to turn on the stove
Trio Antipasto Salad is one of the tastiest pasta salad recipes you’ll ever eat. But Trio Antipasto Salad was probably the first pasta salad recipe I ever collected and is a sentimental favorite
After Pesach, I was in a hurry to make something with real flour in it. We had been happy with our Passover treats and certainly, they are as good as our gluten-free baked goods
I’ve been using the same recipe for birthday cake for a few years now. The kids both prefer vanilla cakes,and this vanilla cake,although,you know,is just vanilla…is SO SO good
Her pick was date squares, a big family favourite by us and our extended family. We don't prefer our date squares very sweet as we find dates sweet enough but feel free to adjust stevia and agave if desired
An old fashioned recipe that will give you the best date squares you’ll ever have. The owner of the bakery used to make these awesome date squares and I would always have one when they were fresh
Simple and quick antipasto skewers threaded with pesto basted shrimp,. I made these antipasto skewers because I could quickly make them in the morning, and I could keep them cold in the cooler for the trip
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