Behind the Recipes
Antipasto Snacks by Divya Gugnani
Makes 6-8 servings
INGREDIENTS:
2 cans refrigerated crescent dinner rolls
1/2 lbs. thinly sliced prosciutto
1/4 lbs. thinly sliced provolone cheese
1/4 lbs. thinly sliced mozzarella cheese
1/4 lbs. thinly sliced salami
1/4 lbs. thinly sliced pepperoni
1 jar roasted red peppers, drained, cut into thin strips
3 eggs
1/2 tsp. ground black pepper
1 tbsp. garlic powder
1/4 cup of breadcrumbs
PREPARATION:
1.Preheat oven to 350 degrees F.
2. Unroll one package of crescent roll dough, and cover the bottom of a medium sized baking pan inch pan.
3. Layer the prosciutto, provolone cheese, mozzarella, salami, pepperoni, and red peppers, on top of the dough.
4. In a bowl, beat the eggs lightly, and stir in the breadcrumbs, garlic powder, and black pepper.
5. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes.
5. Cut into squares. Serve warm, or at room temperature.
photo courtesy of thecuttingedgeofordinary.blogspot.com
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
