Antipasto Crescent Squares (Print Version)

# Ingredients:

→ Main Layers

01 - 2 (8-oz) cans refrigerated crescent rolls or crescent sheet dough
02 - ¼ pound thinly sliced deli ham
03 - ¼ pound thinly sliced salami
04 - ¼ pound thinly sliced pepperoni
05 - ¼ pound provolone cheese slices
06 - ¼ pound Swiss cheese slices
07 - 1 (12-oz) jar roasted red peppers, drained and sliced into strips

→ Topping

08 - 3 eggs
09 - 3 tablespoons grated Parmesan cheese
10 - 1 tablespoon basil pesto

# Instructions:

01 - Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan, sealing any seams.
03 - Layer the ham, Swiss, salami, provolone, pepperoni, and red pepper strips evenly over the bottom dough.
04 - Unroll the second can of crescent dough and place it over the top of the layers. Press seams to seal.
05 - In a small bowl, whisk together the eggs, Parmesan cheese, and pesto until smooth. Pour evenly over the top crust.
06 - Cover the pan with foil and bake for 30 minutes. Then uncover and bake an additional 15–20 minutes, or until golden and set.
07 - Let cool for 10 minutes before slicing into squares and serving.

# Notes:

01 - Feel free to swap meats or cheeses with your favorites.
02 - You can add sliced banana peppers or pepperoncini for a little heat.

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