Antipasto Squares Recipe – Like a Party in Every Bite!
Perfect for potlucks, game nights, or lazy Sunday dinners, these golden-baked squares are stuffed with layers of deli meats, cheese, and roasted peppers. Think of it like an Italian sub, baked inside a flaky, buttery crust—one bite, and you’re hooked!
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- ¼ lb sliced deli ham
- ¼ lb sliced Genoa salami
- ¼ lb sliced pepperoni
- ¼ lb sliced provolone cheese
- ¼ lb sliced mozzarella cheese
- ½ cup roasted red peppers, drained and chopped
- ¼ cup sliced black olives (optional)
- 4 large eggs
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Roll out one can of crescent dough and press it into the bottom of the dish, pinching seams to seal.
- Layer half the meats, then half the cheese, then all of the peppers and olives. Repeat the meat and cheese layers.
- In a bowl, beat 3 of the eggs with oregano, garlic powder, and black pepper. Pour evenly over the layered filling.
- Top with the second can of dough, sealing edges. Beat the remaining egg and brush over the top crust. Sprinkle with grated Parmesan.
- Bake for 35–40 minutes, until golden and puffy. Let cool at least 15 minutes before slicing.
Nutrition (Approx. per square, based on 12 servings)
| Calories | 300 kcal |
| Protein | 14 g |
| Fat | 20 g |
| Carbs | 18 g |
| Sodium | 780 mg |
Recipe Summary
| Antipasto Squares | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 12 squares |
| Perfect For | Parties, brunch, lunchbox treats |
FAQs
Q: Can I make these ahead of time?
Yes! They taste even better the next day. Just reheat in the oven or microwave.
Q: Can I swap out the meats?
Absolutely. Try turkey, chicken, or roast beef—just keep the layers balanced.
Q: What dipping sauce goes best?
Warm marinara, ranch, or even spicy mustard all work great.
Q: Can I freeze these?
Yes, bake first, cool completely, then freeze in an airtight container. Reheat in oven for best texture.
Golden, gooey, and packed with Italian deli goodness—these squares will disappear fast, so maybe make a double batch!
