Charcuterie / Entrées

Antipasto Squares with Sliced Saucisson aux Cèpes and Jambon de Paris

with Sliced Saucisson Sec aux Cèpes - Sliced Air Dried Sausage with Porcini Mushrooms

6 Servings


1/4 lb. Sliced Saucisson Sec aux Cèpes

1/2 Ib. Jambon de Paris

​8 oz. Crescent dough

1/4 lb. sliced Mozzarella

1/2 lb. sliced Provolone

2 tbsp. extra-virgin Olive oil

2 tbsp. fresh Parmesan 

1 tsp. dried Oregano


​Preheat oven to 350° F

Place one unrolled can of crescents on prepared baking sheet and pinch together seams

Add Jambon de Paris, Sliced Saucisson aux Cepes, Provolone and Mozzarella

Unroll remaining tube of crescent dough and place on top of Jambon de Paris. Pinch together seams to seal

Brush oil over top of crescent dough, then sprinkle with Parmesan and oregano

Bake until dough is golden and cooked through (about 35 min.)


Credit: Delish