Italian Antipasto Squares - cooking recipe

Ingredients

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/4 lb thinly sliced salami (used hard salami with pepper)
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced American cheese (used cheddar)
1/4 lb thinly sliced cured capicola (italian ham) or 1/4 lb cooked ham (maple cured)
1/4 lb thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1 (12 ounce) jar roasted sweet peppers, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 egg yolk, beaten

Preparation

Preheat oven to 350\u00b0F.
Lightly butter 13x9-inch pan and spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheese in order listed over dough.
In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal.
Brush beaten egg yolk over dough.
Cover with foil.
Bake for 30 minutes.
Remove foil; bake an additional 15-20 minutes or until deep golden brown.
Cool 15 mintes before serving.
Cut into squares.
Serve warm.