Why Make This Recipe
Antipasto Squares are a tasty and fun way to enjoy a variety of flavors in one dish. They are perfect for parties, potlucks, or as a casual dinner. With layers of meats, cheeses, and roasted red peppers, every bite is packed with deliciousness. Plus, they are easy to make and can be served warm or at room temperature. Great for sharing, everyone will love these antipasto squares!
How to Make Antipasto Squares
Ingredients:
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ lb sliced deli ham
- ½ lb sliced salami
- ½ lb sliced provolone cheese
- ½ lb sliced mozzarella cheese
- ½ cup roasted red peppers (drained and sliced)
- ¼ cup sliced black olives (optional)
- 3 large eggs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
Directions:
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Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Layer the Dough Base: Unroll one can of crescent roll dough and press it evenly into the bottom of the dish. Pinch seams together to form one smooth layer.
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Assemble the Fillings: Add layers in this order: ham, salami, provolone, mozzarella, roasted red peppers, and olives (if using). Try to spread everything evenly for a nice bite in each square.
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Add the Top Layer: Place the second sheet of crescent dough on top. Press edges gently to seal.
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Make the Egg Mixture: In a bowl, whisk together eggs, Parmesan, black pepper, garlic powder, and Italian seasoning. Pour evenly over the top layer of dough.
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Bake: Drizzle olive oil over the top and bake for 30–35 minutes, until golden brown and slightly puffed.
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Cool and Slice: Let the antipasto squares cool for at least 15 minutes before slicing. Cut into squares and serve warm or at room temperature.
How to Serve Antipasto Squares
Antipasto Squares are great on their own or served with a simple salad. You can also provide some extra roasted red peppers or olives on the side for those who want more. They can be cut into smaller squares for appetizers at a party or made larger for a hearty snack.
How to Store Antipasto Squares
To store leftovers, keep them in an airtight container in the fridge. They can last for about 3-4 days. When you want to enjoy them again, you can reheat them in the oven for a few minutes until warmed through.
Tips to Make Antipasto Squares
- Make sure to press the seams of the crescent roll dough together well, so the layers hold together.
- Feel free to customize the fillings with your favorite deli meats or cheeses.
- If you like it spicy, consider adding pepperoncini or jalapeños for a kick.
Variation
You can easily turn these antipasto squares into a vegetarian option by leaving out the meats and adding more vegetables like spinach, zucchini, or artichoke hearts. Using a mix of different cheeses can also change up the flavor perfectly.
FAQs
1. Can I make Antipasto Squares ahead of time?
Yes! You can prepare them a day ahead and store them in the fridge. Bake them just before serving for the best results.
2. Can I freeze Antipasto Squares?
Yes, you can freeze them after baking. Wrap tightly and store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
3. What can I serve with Antipasto Squares?
They pair well with a fresh salad, dips like marinara or pesto, or your favorite beverages. Enjoy them as a snack or as part of a main meal.
Antipasto Squares
Antipasto Squares are a delightful combination of meats, cheeses, and roasted red peppers, baked to perfection. Perfect for parties or casual dinners, these squares can be served warm or at room temperature.
For the Dough and Fillings
- 2 cans refrigerated crescent roll dough (8 oz each)
- ½ lb sliced deli ham
- ½ lb sliced salami
- ½ lb sliced provolone cheese
- ½ lb sliced mozzarella cheese
- ½ cup roasted red peppers (drained and sliced)
- ¼ cup sliced black olives (optional)
For the Egg Mixture
- 3 large eggs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon Italian seasoning
For Baking
- 2 tablespoons olive oil
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the Dough Base: Unroll one can of crescent roll dough and press it evenly into the bottom of the dish. Pinch seams together to form one smooth layer.
- Assemble the Fillings: Add layers in this order: ham, salami, provolone, mozzarella, roasted red peppers, and olives (if using). Try to spread everything evenly for a nice bite in each square.
- Add the Top Layer: Place the second sheet of crescent dough on top. Press edges gently to seal.
- Make the Egg Mixture: In a bowl, whisk together eggs, Parmesan, black pepper, garlic powder, and Italian seasoning. Pour evenly over the top layer of dough.
- Bake: Drizzle olive oil over the top and bake for 30–35 minutes, until golden brown and slightly puffed.
- Cool and Slice: Let the antipasto squares cool for at least 15 minutes before slicing. Cut into squares and serve warm or at room temperature.
To store leftovers, keep them in an airtight container in the fridge. They can last for about 3-4 days. Reheat in the oven for a few minutes until warmed through. Press the seams of the crescent roll dough together well for layers to hold.