Oh my, these Italian Crescent Squares really hold a dear place in our hearts. Stuffed with savory meats and cheeses, this hearty, easy appetizer is the best for entertaining or to bring along to a party. Our favorite italian cold cuts, salami and pepperoni, are layered between provolone cheese and crunchy banana peppers for a delicious italian favorite. The crisp top is finished with parmesan cheese and garlic for even more added flavor to this amazing appetizer.
- 2 cans Crescent rolls (10oz cans) preferably the sheets without perforated edges
- 1/2 lb Provolone cheese, sliced thin
- 1/4 lb Pepperoni, sliced thin
- 1/4 lb Salami, sliced thin
- 1 jar Jar banana peppers, drained (12 oz)
- 2 tbsp Grated Parmesan cheese
- 1/2 tsp Garlic Powder
- Baking Dish 9x13" or sheet pan
- Parchment Paper
- Small Bowl
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Preheat oven to 350 degrees F (175 C). Line 13x9 inch baking dish OR sheet pan with Parchment paper. An alternative to the parchment paper would be to use non-stick spray.
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Unroll one package of crescent roll dough, and cover the bottom of pan. Pinch seams closed.
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Layer the provolone cheese, salami, pepperoni, and banana peppers, on top of the dough. Repeat.
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In a bowl, beat the egg lightly with some water and pour 3/4 of this mixture over the peppers.
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Pinch seams in dough closed and brush with the remaining egg mixture.
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Top with Parm Cheese & Garlic.
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Bake for 50 minutes in the preheated oven.
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Cut into squares. Serve warm, or at room temperature.
