Here’s a super satisfying and party-perfect recipe for Antipasto Squares — layered with meats, cheese, and peppers, all baked between flaky crescent roll dough. It’s like a savory Italian sandwich in casserole form!
🇮🇹🥪 Antipasto Squares
Great for potlucks, parties, or a hearty snack!
✅ Ingredients (Serves 8–12)
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/4 lb sliced ham
- 1/4 lb sliced salami
- 1/4 lb sliced pepperoni or capicola
- 1/4 lb sliced provolone cheese
- 1/4 lb sliced mozzarella cheese
- 1/2 cup roasted red peppers, drained and sliced
- 1/4 cup sliced banana peppers or pepperoncini (optional)
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tbsp Italian seasoning or dried oregano
- Salt & pepper, to taste
🔪 Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
- Roll out 1 can of crescent roll dough and press it into the bottom of the dish, sealing any seams.
- Layer the meats and cheeses evenly over the dough in this order:
ham → salami → provolone → roasted peppers → mozzarella → pepperoni (or capicola) - In a bowl, beat the eggs. Reserve 1 tablespoon for brushing the top.
Stir the rest of the eggs with Parmesan, Italian seasoning, salt & pepper, then pour evenly over the layers in the pan. - Roll out the second can of crescent dough and place on top. Pinch seams and edges to seal.
- Brush the top with the reserved egg. You can also sprinkle a little extra Parmesan and Italian herbs for a golden, flavorful crust.
- Bake for 30–40 minutes, or until the top is golden brown and set in the middle.
- Let rest for 15–20 minutes before slicing into squares. Serve warm or at room temperature.
📝 Tips & Variations
- Add olives, artichokes, or sun-dried tomatoes for a bolder antipasto flavor.
- Use puff pastry instead of crescent dough for an even flakier result.
- Delicious served with marinara sauce for dipping.