Real Recipes From Real Home Cooks ®

antipasto squares

★★★★☆ 27
a recipe by
Gail Herbest
Bangor, ME

This is absolutely the best!! A cross between antipasto and a deep-dish pizza. Cut into small squares for an appetizer or larger squares for a main dish. I have had this recipe for a few years and had forgotten about it, until I was going through some old cookbooks and a paper fell out that I had it written down on. Great for company, game day, or any day. You will not be disappointed.

Blue Ribbon Recipe

These antipasto squares are so good they'll haunt you... to the point you find yourself having eaten the whole pan. An antipasto platter contains Italian meats, cheese, veggies, and bread. This recipe layers those ingredients inside buttery crescent roll dough. It's filled with ham, salami, pepperoni, and Swiss and provolone cheese. Depending on how big you cut a piece, they're an ideal party treat or game-day snack. Sporty Snack Showdown Contest Winner!

— The Test Kitchen @kitchencrew
★★★★☆ 27
serves depends on the size you cut
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For antipasto squares

  • 2 can
    refrigerated crescent rolls (10 oz each)
  • 1/4 lb
    thinly sliced boiled ham
  • 1/4 lb
    thinly sliced provolone cheese
  • 1/4 lb
    thinly sliced Swiss cheese
  • 1/4 lb
    thinly sliced Genoa salami (about 12 slices)
  • 1/4 lb
    thinly sliced pepperoni (about 30 slices)
  • 1 jar
    roasted red peppers, drained and cut into thin strips (12 oz)
  • 3 md
  • 3 Tbsp
    grated Parmesan cheese
  • 1/2 tsp
    ground black pepper

How To Make antipasto squares

  • Roll of crescent dough in the bottom of a baking dish.
    Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with nonstick cooking spray. Unroll one package of the crescent rolls and cover the bottom of the prepared pan.
  • Ham, provolone, Swiss, salami, and pepperoni layered in dish.
    Layer with ham, provolone, Swiss, salami, and pepperoni in the order shown above.
  • Sliced red peppers laid over the pepperoni.
    Distribute drained and sliced roasted red peppers over top.
  • Eggs, Parmesan, and pepper whisked together.
    In a small mixing bowl, combine eggs, Parmesan, and pepper; beat lightly.
  • Some of the egg mixture poured over the red peppers.
    Pour 3/4 cup of egg mixture over the top of the peppers; distribute evenly.
  • Second sheet of crescent dough in the baking dish and brushed with egg mixture.
    Unroll the second package of crescent rolls and place over the top of the red peppers. Brush with the remaining egg mixture.
  • Baking dish covered in aluminum foil and in the oven.
    Cover with aluminum foil and bake in preheated oven for 25 minutes.
  • Foil removed and browning the crescent dough.
    Remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy.
  • Antipasto Squares baked until golden brown.
    Remove from oven and let sit for about 10 minutes for easier cutting. Serve warm or at room temperature.