Antipasto Squares
For this recipe, you will need two cans of crescent dinner rolls, 1/4 pound of thinly sliced boiled ham, 1/4 pound of thinly sliced provolone cheese, 1/4 pound of thinly sliced Swiss cheese, 1/4 pound of thinly sliced of Genoa salami, 1/4 pound of thinly sliced pepperoni, a 12 ounce jar of roasted red peppers, eggs, parmesan cheese, and black pepper.
Preheat the oven to 350 degrees. Unroll one package of the crescent rolls and lay it on at 9 x 13 inch baking pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers.
In a bowl, beat three eggs lightly then add 3 tablespoons of parmesan cheese and 1/2 teaspoon of black pepper. Pour 1/3 of this mixture over the top of the red peppers. Unroll the second package of crescent rolls and cover the top of the peppers. Brush the rest of the egg mixture on top of this. Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and let it bake for another 20 minutes or until the dough is fluffy and brown. Cut into squares. These can be served warm or at room temperature.
Bagna Cauda
This is a great Italian garlic dip. It can be served with vegetables, such as cauliflower, broccoli, green pepper strips, or celery. It is also great on Italian bread.
For this recipe, you will need extra virgin olive oil, butter, minced garlic, heavy cream, and black pepper.
In a saucepan, combine 1 1/2 cups of extra virgin olive oil and 4 tablespoons of butter. Turn the burner on medium heat and then season with a pinch of black pepper. Once the butter melts, add 4 cloves of minced garlic. Cook until the garlic is soft, but not brown. Remove the saucepan from the heat and stir in 2 tablespoons of heavy cream. Serve the dip warm.