• ¼ lb. Swiss cheese slices
  • ¼ lb. provolone slices
  • ¼ lb. thinly sliced salami
  • ¼ lb. thinly sliced pepperoni
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon basil pesto
  • 3 Eggs
  • 2 (8 ounces) cans of refrigerated crescent rolls or crescent sheet
  • ¼ lb. thinly sliced deli ham
  • 1 (12 ounces) jar of roasted red peppers, drained and cut into strips


Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking pan.

Roll out one crescent roll, then place it into the prepared baking pan and press it to the bottom.

Add the ham, Swiss cheese, salami, provolone cheese, pepperoni, and red peppers over the prepared dough. They should be arranged in layers.

Roll out the second crescent dough, then place it over the red peppers. Press the sides of both doughs to seal them.

In a mixing bowl, add pesto, eggs, and Parmesan cheese. Whisk everything until well incorporated.

Add the egg mixture on top of the crescent rolls and spread it evenly.

Cover the entire baking pan with foil.

Place the baking pan in the preheated oven and bake the Antipasto for half an hour.

Remove the foil cover, then bake for 15 to 20 more minutes or until done.

Remove from the oven and slice the Antipasto into even squares.

Serve and enjoy!