crescents

Antipasto Squares from Delish.com is everything you expect it to be and more. 

Antipasto Squares

Cooking spray

(8-oz.) tubes crescent dough

deli ham

pepperoni

lb. sliced provolone

lb. sliced mozzarella

c. (16-oz.) jar sliced pepperoncini

olive oil

c. freshly grated Parmesan

oregano

What's your favorite part of antipasto dishes?

I made two, followed recipe for both. First off, these are fast and fabulous and were a huge hit at Super Bowl party. Made one in your typical glass 13x9 pan and the other in aluminum 13x9 NordicWare jelly roll type pan and put both in the oven. Glass pan came out perfect and Aluminum came out soggy on the bottom. Remembered trying years ago to boil a pot of water at son’s apartment for pasta in a thin, aluminum pot took FOREVER. Didn’t  conduct/retain heat like better cookware. Thinking same happened w the one that came out soggy on the bottom.

I Made it with the pepperoncini the first time and it was too spicy for most of my guest.  My sister suggest roasted red pepper and they were fabulous.  I didn’t find them soggy but I did use a metal pan and did not make them the night before. Be sure to drain and dry the red pepper (or whatever vegetable you use) well before putting it on the cheese.  This may also cause it to be soggy if they are not drained well.

To prevent sogginess, drain the pepperoncini and then use paper towels to pat them as dry as possible before adding to the layers, ditto any other moisture-heavy ingredient. So many recipe writers leave out this info. Four stars for the omission.

I love Italian subs and I seen this on Facebook and decided to try it..we loved them! My husband is obsessed he will literally go to the store and pick up stuff for me to make it bc it’s his absolute favorite.. so it has became a staple in our home... it’s in the oven right now actually!

I have made this twice and both times it was a big hit. First time was for Thanksgiving as an appetizer and the second time I took them to work for my co-workers. My co-workers asked me to make them again this week so I am making them in tonight to take to them tomorrow. I did change it up a bit. I used Land O'Frost's Uncured Pepper Beef (tastes like patrami) instead of the ham, Mozzarella, Genoa Salami, Provolone, Pepperoni, banana peppers, sun dried tomatoes, layered between the crescent rolls. I then mix up 2 eggs with about 1/4 cup of grated parmesan cheese, 1 Tbsp garlic, 1 Tbsp Italian seasoning and 1 tsp crushed red pepper. Btw, all of those measurements are approximate as I eyeball it and rarely use measuring devices for this sort of thing. I brush the top of layer of crescent dough with the egg mixture. 

I also put a layer of fresh baby spinach in it last time but you really couldn't tell it was in there.

They were a hit for 50th birthday party. Awesomely delicious.  I tried them with crescent  roll dough as well as fresh dough.

I’ve made this and I’m making it for Super Bowl. But why do people omit the pepperoncinis?  It’s no longer anti pasto bites it’s now ham and cheese!  I’m using my homemade Giardiniera that I make with my garden pepperoncinis.

is the bottom soggy for anyone? If so how to prevent? PS still delicious!

This was sooo good!  I actually had my 3-year-old twin granddaughters make it at the table by just bringing over all of the ingredients and telling them to layer them.  After the dough, I actually had them put in the provolone cheese first, then the ham, swiss cheese, pepperoni, and peppers, and then the egg and parm cheese mixture.  I didn't know what that was supposed to do, but it turned out beautifully, keeping everything together.  I tried to save half for Thanksgiving appetizers.  Not.  Literally, everyone kept eating them at dinner, and then in the morning.  Even I had a square for brunch!  I mean, this is REALLY good.

Delicious!!  There are so many variations that you can do with this!

DO NOT DO NOT DO NOT use the entire 16 oz container of pepperoncini's!!!  If you do your mouth will  require a fire extinguisher and the sandwich will be mushy. I used 1/4 cup, wrapped them in a kitchen towel to absorb the moisture and I thought it was perfect.   I took a hint from one of the other reviews and baked the bottom crust for 10 minutes before assembling the rest of the sandwich and the bottom crust turned out nice and crisp.  Also, I used pre-sliced salami.  Overall I'd say this is a darn good, hearty, and easy to assemble sandwich sure to impress.

Made these yesterday to test for an upcoming Christmas party...we LOVED them. Changed a bit, I added black olives instead of the pepperoncini and topped with garlic powder, onion powder, parmesan and Italian seasoning. Thank you Lauren, will be making these again!

https://streaming.hearstdigitalstudios.com/cf0b8df4-2ad7-4591-bff6-1b91abd2712f/video_rover_16x9_1080p_hd_1545430907_63516.mp4

It's one of our favorite recipes of all time.

Every Party Needs A Platter Of Antipasto Squares

Sausage Egg Cheese Crescents

eggs

crescent rolls

breakfasts sausages

cheddar cheese

Pre heat oven to 350℉.

Scramble the 4 eggs.

Separate the crescent dough triangles and place half a slice of cheddar cheese, 1/8 of the scrambled eggs and one sausage link on top. Roll them up beginning with the long end.

Place on a baking sheet lined with parchment paper and bake 18 - 25 minutes.

Swedish Heirloom Cookies melt-in-your mouth cookies with a buttery almond flavor. They&#x27;re also known as Snowball Cookies or Mexican Wedding Cookies, depending on where you&#x27;re from!

Snowball Cookies

unsalted butter, softened

sugar

salt

pecans **

all-purpose flour

water

Tablespoon vanilla extract

almond extract

sugar,

Preheat oven to 325 degrees. Line a baking...

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the...

In a large mixing bowl, cream together the butter, powdered sugar and salt until smooth. Add in ground pecans, flour and egg. Slowly add water, vanilla, and almond extract. Beat until combined into a dough.

Shape dough into small balls and crescents, using...

Shape dough into small balls and crescents, using about 1/2-1 Tbsp of dough. Place on cookie sheet. Bake for 12-14 minutes, until set.

While warm, roll cookies in powdered sugar. Store...

While warm, roll cookies in powdered sugar. Store in airtight container for up to one week. Add more powdered sugar, if needed, when serving.

Easy to make, savory dijon chicken hand pies! Perfect for sharing with friends and family, ideal during the Holidays, or any time you want an easy yet fancy dinner to treat your dinner guests.

Savory Dijon Chicken Hand Pies

tubes) crescent (croissant) flake rolled dough

-6 cups rotisserie chicken, shredded

cream cheese, softened

milk

Maille Dijon Originale Mustard

pimento pepper, or jarred roasted red peppers

chives, chopped

Salt,

Pepper,

Preheat the oven to 375°F and line a...

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Using 2 forks, shred the chicken, about 4...

Using 2 forks, shred the chicken, about 4 - 6 cups.

In a large bowl, add in the shredded...

In a large bowl, add in the shredded chicken, softened cream cheese, and blend well.

Add in the milk to loosen the chicken...

Add in the milk to loosen the chicken mixture slightly. Mix in the chopped pimentos, spring onions, Maille Dijon Originale Mustard, chives, salt, and pepper to taste.

Blend everything well, cover with plastic wrap, and...

Blend everything well, cover with plastic wrap, and set aside until ready to use. Can be made up to 2 - 3 days ahead, kept covered in the refrigerator until you are ready to make the hand pies.

Unroll the dough, cutting along the perforations to...

Unroll the dough, cutting along the perforations to form 4 rectangles, pressing or pinching the remaining perforations firmly to seal. Roll out if needed to make the rectangles about 4 x 6 inches in size.

Spoon 1/2 cup chicken mixture over the center...

Spoon 1/2 cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to the center, twisting and pinching firmly to seal edges. Repeat with remaining rectangles until you have filled 8 hand pies.

Place on the parchment-lined baking sheet, about 2...

Place on the parchment-lined baking sheet, about 2 inches apart.

Bake in the preheated oven for 20 -...

Bake in the preheated oven for 20 - 25 min or until golden. Remove and serve.

Garnish with additional chopped chives and Italian flat-leaf...

Garnish with additional chopped chives and Italian flat-leaf parsley, if desired.

Perfect three ingredient jam crescent cookies (butter, eggs, and flour) filled with jam and baked. Classic combo for the win!

Jam Filled Butter Cookies

butter (room temperature)

sour cream

baker's yeast

lemon

white flour (plus more to work the flour)

jam (plum, fig, rose hip

confectioner's (powdered sugar)

vanilla powder (or 1/2 tablespoon extract)

In a large mixing bowl place butter, egg yolks, egg, sour cream, baker&#39;s yeast, lemon zest and vanilla. With a hand mixer (set to the lowest setting and gradually increasing) mix until completely integrated. Remove mixer.

Continue kneading with your hands while adding the flour in batches. The dough will be hard to work with, but keep mixing to the best of your ability, and adding flour in between. (It takes patience and about 20 minutes.) When the dough is hard, buttery and the thickness of an ear lobe, it's ready to rest. Divide into three equal parts. Knead each part a few more minutes. Cover and transfer to the fridge. Leave for 4-6 hours (preferably overnight).

Take the dough out of the fridge and let rest until it's room temperature (45 to 60 minutes).

Sprinkle a generous amounts of flour on your working area. Divide each dough piece into three (you'll end up with 9 dough pieces total). Take the first smaller piece and work it with your fingers for a minute. Finally, roll it out with a rolling pin until it's round and of the thickness of about 2 pennies stacked together. Cut into eight slices. Put a teaspoon of jam on the thicker end of each slice. Roll each slice from the thicker to the thinner part making sure the jam stays inside. (Some of the jam will come out during baking.) Heat oven to 425°F.

Repeat step 4 for remaining dough.

Take a baking pan and cover with parchment paper. Place crescents onto it leaving some space in between each. (You'll probably have to bake in batches. Do not bake two pans of crescents at the same time in the same oven!)

Lower temperature to 350°F.  After 20 minutes turn the pan around. Keep checking the crescents and if they start to turn golden yellow, cover with foil. (They burn fast, so check often!) Depending on your oven it will take between 30-40 minutes in total to bake one batch.

Take out and leave to cool for 20-30 minutes.

Carefully transfer baked crescents into a large bowl filled with confectioner's sugar. Roll them around until they're covered on all sides. Transfer to a tray or a cookie box.

https://www.youtube.com/watch?v=1kHzUQtmpro

Perfect three ingredient crescents (margarine, eggs, and flour) filled with jam and baked. Classic combo for the win!

RECIPE: https://tinyurl.com/ybdrnbkz

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Top 5 crescents recipes from across the web

The most viewed crescents recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Antipasto Squares

Sausage Egg Cheese Crescents

Snowball Cookies

Savory Dijon Chicken Hand Pies

Jam Filled Butter Cookies

Top 5 crescents recipes from across the web

The most viewed crescents recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Antipasto Squares

Sausage Egg Cheese Crescents

Snowball Cookies

Savory Dijon Chicken Hand Pies

Jam Filled Butter Cookies

The most viewed crescents recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine