Antipasto Squares (Crescent squares)

Layers of roasted bell peppers and deli veggie meat and cheese are baked inside a crescent roll crust.

INGREDIENTS

· 1 (10 ounce) can refrigerated crescent dinner rolls (I used Reduced Fat)

· 4 slices veggie ham

· 4 slices Monterey jack cheese

· 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips

· 1 egg (I used Reddi Egg)

· 1 tablespoon grated Parmesan cheese

· 1/2 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F

2. Unroll one package of crescent roll dough and cover the bottom of a 9x13 inch pan with the half of the dough. Layer the ham, Monterey cheese, and red peppers on top of the dough.

3. In a bowl, beat the egg lightly, and stir in the parmesan cheese and black pepper. Pour this mixture over the peppers. Top with the second half 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, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.