Crescent Antipasto Bites
from Family Features
Ingredients:
2 cans (8 oz each) Pillsbury
refrigerated Crescent
dinner rolls or 2 cans
(8 oz each) Pillsbury
Crescent Recipe
Creations refrigerated
seamless dough sheet
1 cup mayonnaise or salad
dressing
2 teaspoons grated lemon
peel
1 to 2 cloves garlic, finely
chopped
2 jars (6 to 6 1/2 oz each)
marinated artichoke
hearts, well drained,
chopped
6 slices provolone cheese
(from 8-oz package),
diced
4 oz thinly sliced Genoa
salami (from deli), diced
2 oz thinly sliced smoked
ham (from deli), diced
1/3 cup pimiento-stuffed
olives, well drained,
coarsely chopped
1 can (2 1/4 oz) sliced ripe
olives, well drained
1/2 cup diced red bell pepper
Instructions:
1. Heat oven to 375°F. Unroll dough and place in an ungreased 15x10x1-inch pan; if using crescent dinner rolls, press perforations to seal. Press in bottom and up sides to form crust.
2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3. In medium bowl, mix mayonnaise, lemon peel and garlic until smooth. Spread over crust. Sprinkle evenly with remaining ingredients. Cut into 16 squares; cut each square in half diagonally. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
32 servings
