Antipasto Squares
A pillowy crust, a blanket of melty provolone and mozzarella, and layers of salty ham, pepperoni, and salami—antipasto squares smell like an Italian deli just moved into your kitchen. Built on crescent dough, deli meats, cheese, and pepperoncini, these warm, gooey, and unapologetically snacky squares are a comfort food party trick, perfect for dinner, parties, or anytime you want something easy and crowd-pleasing.
12
squares
Ingredients
Base & Topping
- 2 cans (2) crescent roll dough sheets if using regular crescent rolls, pinch seams
Filling
- 8 oz (225 g) deli ham thinly sliced
- 4 oz (115 g) pepperoni thinly sliced
- 4 oz (115 g) Genoa salami thinly sliced
- 6 oz (170 g) provolone cheese sliced
- 6 oz (170 g) mozzarella cheese shredded or sliced
- 1/2 cup (75 g) pepperoncini drained and sliced
For the top
- 1 tbsp (15 ml) olive oil
- 2 tbsp (12 g) parmesan cheese finely grated
- 1 tsp dried oregano
- nonstick cooking spray for pan
Equipment
- 9x13 inch Baking Dish
- Pastry brush
- Foil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick spray.
- Unroll one can of crescent dough and press it into the bottom of the prepared pan, stretching to cover entire surface.
- Bake bottom crust for 10 minutes. Remove from oven but keep oven on.
- Layer ham evenly over the baked crust, followed by pepperoni, then Genoa salami.
- Layer provolone, then mozzarella cheese, and scatter pepperoncini over the top.
- Unroll the second can of crescent dough and gently place on top. Press down to seal edges (patch as needed).
- Brush with olive oil. Sprinkle parmesan and oregano evenly over the dough.
- Cover pan loosely with foil and bake for 30 minutes. Remove foil; bake for an additional 15–20 minutes, or until the top is golden brown and slightly crisp.
- Remove from oven. Let cool at least 15 minutes before slicing into squares. Serve warm or at room temperature.
Notes
Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for best texture.
Freezing: Wrap squares in foil, freeze up to 2 months. Reheat directly from frozen.
Customization: Try different meats (mortadella, capicola), cheeses (fontina, asiago), or swap in olives for the pepperoncini.
Freezing: Wrap squares in foil, freeze up to 2 months. Reheat directly from frozen.
Customization: Try different meats (mortadella, capicola), cheeses (fontina, asiago), or swap in olives for the pepperoncini.
Nutrition
Calories: 340kcal | Carbohydrates: 22g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 1100mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 235mg | Iron: 2mg