Italian Antipasto Squares

I was led to the Pillbsubry Bake-Off site through The Life and Loves of Grumpy's Honeybunch and it has since become one of my favorite resources. The recipe states that it can be used as either an appetizer or a main course, and I can truly see it in either format. I made mine as a main course, cut it into larger squares, and served it with a salad. My only recommendation would be to make sure you allow a full 20 minutes after removing it from the oven before cutting and serving it. Like a lasagna, it needs to set up fully in order to keep its form. Otherwise, the recipe was perfect and I wouldn't change a thing about it. Even my 2 year old loved it-- telling me he wanted more 'pizza'!

Italian Antipasto Squares
2 cans refrigerated crescent dinner rolls or 2 cans refrigerated flaky dough sheet
4 ounces thinly sliced salami
4 ounces thinly sliced Swiss cheese
4 ounces thinly sliced pepperoni
4 ounces thinly sliced American cheese
4 ounces thinly sliced capocollo (cured Italian ham) or cooked ham
4 ounces thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) sliced roasted red bell peppers, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1 egg yolk, beaten

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray. Unroll 1 can of dough into 1 large rectangle and place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and 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 and cover with foil. Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 20 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Source: Pillsbury Bake-Off