Baked Antipasto Appetizer

A very good friend of mine made this for our work luncheon last spring and I loved it, though it really shouldn't be called an appetizer. You could serve this for lunch or dinner with a mug of hot soup, and it would be delicious and filling.

You can find this on many other recipe sites under various names, but they're all about the same as far as baking. The only thing I did differently was jazz it up with meats and veggies that my family preferred, and you can do the same. It's very easy, just unrolling, slicing and layering. I guarantee it will be a hit whenever it's served, as I caught Mr. Grumps eating FOUR squares at a backyard party.

Baked Antipasto Appetizer

(print)

(makes one 13x9 pan, cut into 12 or 24 slices)

2 cans (8 0z. each) reduced-fat crescent rolls

3 tablespoons basil pesto

1 green pepper, sliced

1 red pepper, sliced

1 small vidalia onion, thinly sliced

pinch of red pepper flakes

2 cloves of minced garlic

2 tablespoons olive oil

2 cups fresh baby spinach (uncooked)

1/4 cup finely chopped sun-dried tomato

1/4 cup grated parmesan cheese

3 large eggs
1/4 pound of deli ham

1/4 pound of sliced pepperoni (reduced fat)

6 paper-thin slices of Italian salami

1/4 pound of sliced provolone cheese

fresh cracked pepper

Preheat oven to 350 degrees, and lightly spray a 13x9 pan with cooking spray. In a large fry pan, heat olive oil and add peppers, onions, garlic and red pepper flakes. Season with salt and pepper. Saute just until tender, but firm.Now unroll one package of crescent rolls. Line the bottom of your pan. Press perforations together, sealing seams well. Spread pesto evenly over top. Layer ham slices over the pesto, then top with onion and pepper mixture. Place a few salami slices over this (you don't want a full layer of this salami, as it tends to be a bit greasy). Now add provolone, then the pepperoni.Layer the sun-dried tomatoes and spinach, then sprinkle with parmesan cheese.Beat three eggs in a bowl and season with salt/pepper.

Pour egg mixture over layers, gently pressing down with a spoon and tilting pan to distribute evenly. Unroll the second tube of crescent rolls, and evenly place over the top. Seal perforations with your fingers. Loosely cover dish with aluminum foil and bake for about 25 minutes. Remove foil and bake 10 minutes longer or until lightly golden in color.

When cooled, cut into 12 large squares, or 24 rectangular slices. Can be served warm or at room temperature.