Jackie's Antipasto Squares - Yankee Kitchen
May 03, 2015
"Here's another Jackie recipe that I acquired from the old recipe radio show (The Yankee Kitchen) hosted by the late Gus Saunders. This recipe is a tried and true and always a popular appetizer. One of my sister-in-laws makes it all the time when she is hosting or as a bring-along for a pot-luck. Actually, one of my daughters requests it often where I make it as part of dinner or lunch served with a side salad. When I want to use up cold-cuts I have in the fridge, I sometimes make this recipe to use them up, but make sure that you have some pepperoni to give the recipe some zip."
- Serving Size: 1 (147.4 g)
- Calories 292
- Total Fat - 16.9 g
- Saturated Fat - 6.8 g
- Cholesterol - 108.4 mg
- Sodium - 1348 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 2.5 g
- Sugars - 3.1 g
- Protein - 16.8 g
- Calcium - 219.9 mg
- Iron - 1.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.4 mg
Lightly grease a 13 x 9" casserole dish.
Place 1 tube of crescent roll to the bottom of the casserole dish, sealing gaps and making sure it covers bottom fully.
Make alternate layers of meats and cheeses.
Top with roasted red peppers.
Sprinkle with garlic powder and salt and pepper.
Reserve 1 tablespoon of beaten eggs and set aside.
Pour remainder of eggs over peppers.
Top with 2nd tube of crescents to cover evenly. (You may need to roll out the crescents on a lightly floured board to make sure it covers top evenly).
Brush top of crescent with the reserved 1 tablespoon beaten egg.
Cover with foil. Bake at 350-degrees fahrenheit oven for 30 minutes. Remove foil and bake an additional 30 minutes until golden brown.
Cut into squares. Can be served at room temperature or warm.
Tips & Variations
- 9 x 13 (3 Qt.) casserole dish (such as pyrex)