Ingredients:
Guests will be drawn to this colorful dish that’s simply a flaky crust layered with familiar antipasto ingredients. Makes 32 servings Prep time: 20 minutes Start to finish: 70 minutes 2 cans (8 ounces each) Pillsbury refrigerated Crescent dinner rolls or Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 cup mayonnaise or salad dressing 2 teaspoons grated lemon peel 1 to 2 cloves garlic, finely chopped 2 jars (6-6.5 ounces each) marinated artichoke hearts, well drained, chopped 6 slices provolone cheese (from 8-ounce package), diced 4 ounces thinly sliced Genoa salami (from deli), diced 2 ounces thinly sliced smoked ham (from deli), diced 1/3 cup pimiento-stuffed olives, well drained, coarsely chopped 1 can (2.25 ounces) sliced ripe olives, well drained 1/2 cup diced red bell pepper Heat oven to 375 degrees.

Instructions:
Unroll dough and place in an ungreased 15-by-10-by-1-inch pan; if using crescent dinner rolls, press perforations to seal. Press in bottom and up sides to form crust. Bake 13-17 minutes or until golden brown. Cool completely, about 30 minutes. In medium bowl, mix mayonnaise, lemon peel and garlic until smooth. Spread over crust. Sprinkle evenly with remaining ingredients. Cut into 16 squares; cut each square in half diagonally. Serve immediately, or cover and refrigerate 1-2 hours before serving.