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Antipasto Squares

Antipasto Squares Recipe

  • Author: olivia hartwellen
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

This Antipasto Squares recipe transforms simple ingredients into a delightful appetizer perfect for any gathering. Layers of flaky crescent dough envelop savory meats like ham, salami, and pepperoni, along with creamy provolone and Swiss cheeses. The addition of roasted red peppers introduces a sweet and tangy element, beautifully complemented by the rich flavors of pesto and Parmesan cheese. Whisked eggs poured over the top bind these delicious components together, creating a harmonious blend of textures and tastes. Baked until golden brown, these squares offer a crispy exterior with a melt-in-your-mouth interior. Ideal for parties, picnics, or a family snack, this recipe promises a crowd-pleasing experience with every bite.

Ingredients

Scale
  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 1/4 pound ham, thinly sliced
  • 1/4 pound salami, thinly sliced
  • 1/4 pound pepperoni, thinly sliced
  • 1/4 pound provolone cheese, thinly sliced
  • 1/4 pound Swiss cheese, thinly sliced
  • 1/2 cup roasted red peppers, drained and sliced
  • 1/4 cup grated Parmesan cheese
  • 3 eggs
  • 3 tablespoons pesto sauce
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Unroll one can of crescent dough and press into the bottom of a greased 9×13 inch baking dish, pressing seams to seal.
  3. Layer the ham, salami, pepperoni, provolone cheese, Swiss cheese, and roasted red peppers over the dough.
  4. In a small bowl, whisk together the eggs, pesto, and a pinch of salt and pepper. Pour this mixture over the layered ingredients.
  5. Sprinkle the grated Parmesan cheese on top.
  6. Unroll the second can of dough and place over the filling, pressing the edges to seal.
  7. Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
  8. Let cool for 5-10 minutes before cutting into squares and serving.

Notes

  1. Drain the Roasted Red Peppers Well: To prevent the bottom layer of crescent dough from becoming soggy, ensure that the roasted red peppers are thoroughly drained. Excess moisture can affect the texture of the squares, making them less crisp and flaky.
  2. Press the Edges to Seal: After layering the filling and covering it with the second sheet of crescent dough, it’s crucial to press the edges firmly together. This step helps to seal in all the delicious flavors and prevents any filling from leaking out during the baking process.
  3. Let It Cool Before Cutting: Allowing the Antipasto Squares to cool for 5-10 minutes after baking will make them easier to cut into neat, serving-size pieces. Cutting into them too soon can cause the cheese and fillings to ooze out, making the squares messy and difficult to serve.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Cuisine: Italian

Keywords: Italian Appetizer Squares, Crescent Roll Antipasto, Easy Antipasto Bites, Antipasto Squares Recipe,

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