Antipasto Squares

Ingredients

• 2 8 oz tubes crescent rolls or crescent roll sheets
• 8 slices provolone cheese
• 2 tsp prepared basil pesto
• 1 lb thinly sliced deli ham
• 10 slices sandwich pepperoni
• 10 slices hard salami
• 1 8 oz jar mild or spicy pepperoncini rings (well drained, pat with paper towels and gently squeeze dry)
• 1 4 oz can sliced black olives (well drained)
• 8 slices mozzerella cheese
• 1-2 tsp olive oil
• 2 Tbsp Parmesan cheese
• 1 tsp dried oregano

Instructions

1. 1

   Preheat oven to 350°F. Spray a nonstick 13x9 inch metal cake pan with cooking spray.

2. 2

   Unroll one can of crescent rolls. Press together perforations. Press evenly on bottom and 1/2 inch up sides of the pan.

3. 3

   Arrange provolone cheese slices over crust. Brush with pesto.

4. 4

   Layer ham, pepperoni, and salami. Top with pepperoncini and olives. Arrange Mozzarella cheese slices on top.

5. 5

   On a silicone mat or parchment paper press second can of crescent rolls into roughly a 13x9- inch rectangle. Lay on top, then pinch the edges together with the bottom crust to seal.

6. 6

   Brush top with olive oil, sprinkle with Parmesan cheese and oregano.

7. 7

   Bake in preheated oven for 30-35 minutes, until golden brown and cooked through. (Check the top and lay foil on top, if over browning.

8. 8

   Let stand for 5-10 minutes, then use a sharp knife to cut into 30 even squares.

9. 9

   Serve immediately.