A delightful twist on the classic Italian antipasto squares, perfect for gatherings or a hearty snack.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Lightly grease a 13x9-inch baking pan.
Use a non-stick spray or a small amount of butter for easy cleanup.
Unroll one can of crescent roll dough and press it into the bottom of the pan, extending slightly up the sides.
Press the dough evenly to avoid thin spots.
Layer the salami, ham, mozzarella cheese, roasted red peppers, and black olives evenly over the dough.
Distribute the ingredients evenly for consistent flavor in every bite.
Sprinkle the oregano and basil over the layers.
Adjust the seasoning to your taste preferences.
Unroll the second can of crescent roll dough and place it over the filling, pinching the edges to seal.
Ensure the top layer is sealed to prevent leakage during baking.
Brush the beaten egg over the top layer of dough.
This will give the crust a beautiful golden color.
Cover the pan with foil and bake for 30 minutes.
Covering with foil prevents the top from browning too quickly.
Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown.
Keep an eye on the crust to avoid over-baking.
Let the dish cool for 15 minutes before cutting into squares.
Cooling helps the layers set, making it easier to cut.
Serve the squares warm and enjoy!
Pair with a fresh salad or a dipping sauce for added flavor.
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