Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…
non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil
- Preheat oven to 350°.
- Grease a 9×13 baking sheet with non-stick cooking spray.
- Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
- Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
- Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
- Unroll remaining tube of crescent dough and place on top.
- Pinch together seams to seal.
- Whisk together the oil and remaining herbs.
- Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
- Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
- Let cool at least 15 minutes before slicing into squares.
NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.