"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Antipasto Squares Recipe

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This recipe for Antipasto Squares, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Russell
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large jar of sweet roasted peppers (or 2 7oz. jars)
2 packages crescent rolls
3 eggs
3 tbsp. grated cheese (Parm. or Romano)
Pepper to taste
1/4 lb. of each thinly sliced:
Genoa Salami
Provolone cheese
Boiled ham
Swiss cheese
Pepperoni

Directions:
Directions:
In a 13x9" pan, place one package of rolls on bottom of the pan. Then layer meat and cheese in order listed starting with salami. Drain roasted peppers and put on top. Mix eggs, grated cheese and pepper (I add garlic which is optional) and pour most of the mixtrue over the peppers. Then cover with other package of rolls and brush with a bit of egg mixture. Cover with aluminum foil and bake 325 degrees for 25 minutes. Uncover and bake another 10 - 15 minutes, until brown. Let cool and cut into squares.

Personal Notes:
Personal Notes:
This recipe was given to me by my golf buddy, Eileen Nolan. It's delicious. Enjoy!

 

 

 

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