hosted by Laverne Diede & Rhonda Fitterer
Antipasto Squares
- 2 cans crescent dough
- 1/2 lb. Deli ham
- 1/4 lb. pepperoni
- 1/4 lb. sliced provolone
- 1/4 lb. sliced mozzarella
- 1 cup sliced pepperoncini
- 2 Tbsp. olive oil
- 1/4 cup grated Parmesan
- 1 tsp dried oregano
Preheat oven to 350 degrees and grease a baking sheet with cooking spray. Unroll one can of crescents onto greased baking sheet and pinch seams together. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. Unroll second crescent dough and place on top of pepperoncini. Pinch together crescent sheets to seal. Bruch olive oil all over the top of dough and sprinkle Parmesan and oregano on top. Bake 30 minutes or until golden brown and cooked through. Let cool for 10-15 minutes before slicing into squares.
Keebler Crackers
Caramel Filling:
- 1/2 cup sugar
- 1/2 cup butter
- 1 cup finely crushed graham crackers
- 1/4 cup milk
- 2/3 cup brown sugar
Chocolate Topping:
- 2/3 cup peanut butter
- 3/4 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup Heath chips
Grease 9×13 pan. Place layer of Keebler Club Crackers on bottom of pan. Combine caramel filling ingredients & bring to boil, approximately 2-3 minutes in microwave. (Can you double boiler – once boiling turn heat down to low and cook, stirring constantly for 5 minutes.) Pour caramel over first layer of crackers & spread evenly. Place another layer of crackers on top of caramel layer while warm. Set pan aside to cool.
Add chocolate topping ingredients to microwave safe bowl. Microwave at 20 second intervals, stirring between each time. Do not overcook. (Once peanut butter melts you should be able to stir until the chips melt fully.) When mix is smooth pour over crackers and spread into an even layer. Bars are best stored in the fridge to keep them crispy & from melting.
