Stuffed with savory meats and cheeses, these hearty Antipasto Squares would satisfy an entire football team! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off.

Crescent rolls stuffed with ham, salami, pepperoni, provolone, Swiss, and roasted red peppers. Top it with parmesan cheese, egg and pesto mixture and bake. These things are ridiculously addictive! There are never any leftovers when I take these to party! The great news is that you are able to assemble these ahead of time, then bake right before serving. And, if you’re looking for something a little more flaky, you can substitute crescent roll dough with puff pastry. You can also switch out any of the meats or cheeses for whatever you prefer. I love to add roasted red bell peppers occasionally.

The appetizer that can pass as a meal, Easy Antipasto Squares are hearty and satisfying. Layers of Italian Antipasto meat and cheeses are baked in between refrigerated crescent dough until golden brown and perfect. It is our favorite snack for holiday parties and tailgating!

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Antipasto Squares: The Perfect Italian Bite

4 from 5 votes

Recipe by Flip Flop Foodies Course: AppetizersCuisine: ItalianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• cooking spray

• 2 (8 oz) tubes 2 crescent dough

• 1/2 lb 1/2 deli ham

• 1/4 lb 1/4 pepperoni

• 1/2 lb 1/2 sliced provolone

• 1/4 lb 1/4 sliced mozzarella

• 1 cup 1 sliced pepperoncini

• 2 tbsp 2 extra-virgin olive oil

• 1/4 cup 1/4 freshly grated parmesan cheese

• 1 tsp 1 dried oregano

Directions

• Preheat oven to 350°F and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
• Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal.
• Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano.
• Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
• Let cool at least 15 minutes before slicing into squares.