Antipasto Squares

These Antipasto Squares are one of those appetizers that look fancy but come together with minimal effort—and they disappear faster than anything else on the table. Imagine layers of buttery crescent roll dough sandwiching Italian deli meats, melty cheese, and roasted red peppers, all topped with a savory pesto-Parmesan egg wash that turns golden and crisp in the oven. It’s like an antipasto platter in finger-food form, baked into warm, cheesy perfection.

I first made these for a neighborhood New Year’s Eve party, and I remember barely getting them to the table before people started grabbing them. The balance of salty meats, creamy cheeses, and buttery dough is just so satisfying—and that egg wash on top adds a little extra something that makes people ask for the recipe.

Ingredients and Why They Matter

• Crescent Dough (2 cans): Refrigerated crescent roll dough is quick, easy, and bakes up flaky and golden. Crescent dough sheets make it even simpler since there are no seams to seal.
• Ham, Salami, and Pepperoni (¼ lb each): These meats bring saltiness and richness. I layer them for a balanced bite in every square.
• Swiss and Provolone Cheese (¼ lb each): Provolone melts beautifully and pairs perfectly with the meats, while Swiss adds a mild nuttiness.
• Roasted Red Peppers (½ cup): Add color, sweetness, and a little tang. Make sure they’re well-drained and patted dry to avoid soggy layers.
• Eggs (2 large): Whisked with pesto and Parmesan for a flavorful topping that creates a shiny, golden crust.
• Parmesan Cheese (¼ cup): Adds a salty, umami bite to the egg wash.
• Pesto (2 tbsp): Herbaceous and savory; it’s the secret to the flavorful top layer.

Step-by-Step Instructions for Making Antipasto Squares

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Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.

Step 2: Create the Bottom Crust

Unroll one can of crescent dough and press it into the bottom of your baking dish. Press the seams together if using standard crescent rolls. Try to spread it evenly to the edges of the pan.

Step 3: Layer the Fillings

Start with the ham, then layer Swiss cheese, salami, provolone, pepperoni, and finally the roasted red peppers. Try to spread everything evenly to cover the dough and ensure every bite has a little of each ingredient.

Step 4: Add the Top Crust

Unroll the second can of crescent dough and place it on top. Gently press the seams and the edges to seal in the filling.

Step 5: Mix and Apply the Egg Wash

In a small bowl, whisk together the eggs, Parmesan, and pesto until smooth. Pour or brush this mixture evenly over the top dough layer. It’ll bake into a golden, flavorful crust.

Step 6: Bake

Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and the dough is cooked through.

Step 7: Cool and Slice

Let the antipasto squares cool for 5–10 minutes before slicing into squares. This resting time makes them easier to cut and serve.

The pesto-Parmesan topping is my favorite part. It gives the top just the right amount of bite and richness, and people always comment on it. You can even sprinkle on a bit more grated Parmesan right before serving for an extra touch.

Variations You Can Try

• Cheese Swaps: Mozzarella, fontina, provolone, or an Italian blend all work well
• Different Meats: Soppressata, capicola, or prosciutto bring different textures and flavors
• Add Heat: Try banana peppers, pepperoncini, or a touch of crushed red pepper
• Use Puff Pastry: For a more buttery, flaky result, substitute the crescent rolls with thawed puff pastry sheets

Sometimes I add a thin layer of Dijon mustard or tapenade underneath the meats for a bit of sharpness. It’s small touches like that that make these feel custom and restaurant-quality.

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Chef’s Helpful Tips

• Chill the dough slightly before unrolling to prevent tearing
• Use a serrated knife or pizza cutter for clean, easy slicing
• Reheat leftovers in a low oven (300°F) to keep the crust crispy

These antipasto squares are perfect for parties, holidays, or even casual dinners with a green salad on the side. They hold up well at room temperature and are just as good reheated the next day—if you have any left.

Frequently Asked Questions

• Can I make these ahead of time?
  Yes! Assemble and refrigerate them unbaked. Add the egg wash just before baking for the best texture.
• Can I freeze antipasto squares?
  They freeze well after baking. Cool completely, wrap tightly, and freeze. Reheat in the oven for best results.
• What can I use instead of crescent dough?
  Puff pastry works great and gives an even flakier texture. Just adjust the baking time slightly.
• Do I need to use all three meats?
  Nope! You can mix and match based on what you have or prefer. Even just ham and cheese will taste great.
• How do I keep the bottom from getting soggy?
  Pat the peppers dry and bake uncovered for the last 15–20 minutes to help crisp the base.