Flaky crescent dough, layers of ham, salami, pepperoni, provolone, Swiss, roasted red peppers, and a cheesy pesto egg wash—this Antipasto Squares Recipe is ridiculously easy and absolutely irresistible!
I’ve always been the type of person who thinks, Surely, I can just throw a bunch of ingredients together and it’ll work out. Sometimes, that results in… well, absolute disasters. (Like the time I thought peanut butter and soy sauce would make a great marinade—big mistake). But every once in a while, something magical happens.
That’s exactly how these Antipasto Squares came to be. It started with a fridge full of random deli meats and a half-used jar of roasted red peppers (why do I always buy those and forget about them?). I was supposed to bring an appetizer to a family get-together, and I had zero plan. But I had crescent dough (which I buy in bulk because I have impulse-control issues in the refrigerated section), so I just started layering. Meat, cheese, more meat, some roasted peppers for good measure… then I thought, Hey, eggs and parmesan go on top of lasagna, so why not here?
You guys. The way my family inhaled these squares? It was borderline concerning. My brother, who usually picks onions out of his food like they’re poison, actually paused mid-bite to ask, “Did you buy this or make it?” (Rude, but also a compliment, right?). And my mom—who always finds a way to suggest adding more garlic to everything—had zero notes.
So yeah, this became the appetizer in our family. And now, I’m passing it on to you, because life is too short for boring snacks.
Why You’ll Love This Antipasto Squares Recipe?
- It’s insanely easy. We’re talking layer, bake, eat. No complicated steps. No weird ingredients. Just deliciousness on autopilot.
- Tastes like an Italian sub in pastry form. If an antipasto platter and a croissant had a baby, this would be it.
- Feeds a crowd. Unless, of course, you have a family like mine, in which case, maybe double the recipe.
- Totally customizable. Not into salami? Swap it for turkey. Want extra cheese? I support that decision. These squares are your canvas.
Ingredient Notes:
Ingredients Breakdown
- Crescent Roll Dough – The flaky, buttery base. If you can find the crescent sheets, even better (no weird seams to pinch together).
- Deli Ham – Adds a slight sweetness that balances out the saltier meats.
- Salami – Brings that bold, peppery kick. Would it even be an antipasto recipe without it?
- Pepperoni – Adds a smoky, slightly spicy bite. Also, more pepperoni = better life choices.
- Provolone & Swiss Cheese – The dream duo. Provolone is creamy, Swiss is nutty, and together, they melt into perfection.
- Roasted Red Peppers – Slightly tangy, slightly sweet, and the secret weapon that makes these squares feel fancy.
- Eggs, Parmesan & Basil Pesto – This mixture is the real MVP. It ties everything together, adds a golden crust, and makes people say, “Wait, what’s that flavor? I love it.”
Pro Tip: Let your meats and cheeses sit at room temp for about 10 minutes before layering—this keeps them from cooling down your dough and messing with the bake time. (Trust me, I learned this the hard way.)
How To Make Antipasto Squares?
Step 1: Preheat & Prep
Heat your oven to 350ºF and grease a 9×13-inch baking dish. If you’re the type who always forgets this step (me, every time), just remember: stuck-on pastry is a tragedy.
Step 2: The First Layer
Unroll one can of crescent roll dough and press it into the pan. If you’re using the perforated rolls, pinch the seams together. (I always forget to do this until I’m halfway through layering everything else. Don’t be me.)
Step 3: Layer Like a Pro
Now comes the fun part—building this masterpiece. Start with the ham, then add the Swiss cheese, followed by salami, provolone, pepperoni, and finally, the roasted red peppers. This ensures every bite has the perfect balance of flavors.
Step 4: The Top Crust
Want To Save This Recipe?
Unroll the second can of crescent dough and place it over everything. Gently press down the edges to seal the deliciousness inside.
Step 5: The Golden Finishing Touch
In a bowl, whisk together 3 eggs, grated Parmesan, and basil pesto. Pour it evenly over the top dough layer. It might seem weird, but trust me—this is the secret to a crispy, cheesy, golden crust.
Step 6: Bake Until Beautiful
Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until the top is golden brown and your kitchen smells like an Italian deli.
Step 7: The Hardest Part—Waiting
Once out of the oven, let it sit for 10 minutes before slicing. I know it’s tempting, but if you cut too soon, everything will just ooze out. Patience is key.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap squares in plastic wrap, then foil, and freeze for up to 2 months.
- Reheat: Pop in a 350ºF oven for 10 minutes to get that crispiness back. (Microwaving works, but let’s be real—crispy is better.)
Variations and Substitutions:
- Switch up the meats. Prosciutto, turkey, or even crispy bacon work great.
- Go vegetarian. Load it up with grilled zucchini, mushrooms, and spinach.
- Make it spicy. Add crushed red pepper flakes or swap salami for spicy capicola.
- Cheese it up. Swap Swiss for mozzarella or add a sprinkle of feta for a tangy twist.
What to Serve with Antipasto Squares?
- A simple salad – Because balance.
- Marinara sauce – Because dipping is life.
- Olive tapenade – For that extra Mediterranean vibe.
- A glass of wine – I mean… obviously.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Assemble them a day ahead, cover, and refrigerate. Bake when ready.
Can I use puff pastry instead of crescent dough?
Absolutely. It’ll be extra buttery and flaky (zero complaints here).
Can I make them gluten-free?
Yep! Just use a gluten-free crescent dough alternative.
So there you have it—an appetizer that’s easy, crowd-pleasing, and straight-up addictive. Try it out and let me know how fast they disappear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Antipasto Squares Recipe
Ingredients
- 2 8-ounces cans refrigerated crescent rolls or crescent sheet
- ¼ lb thinly sliced deli ham
- ¼ lb thinly sliced salami
- ¼ lb thinly sliced pepperoni
- ¼ lb provolone slices
- ¼ lb swiss cheese slices
- 1 12-ounces jar roasted red peppers, drained and cut into strips
- 3 eggs
- 3 tablespoons grated parmesan cheese
- 1 tablespoon basil pesto
Instructions
- Preheat the oven to 350ºF. Grease a pan measuring 9×13 inches.
- Take one can of crescent roll dough. Lay it flat in the greased pan.
- Next create layers by adding ham, Swiss cheese, salami, provolone cheese, pepperoni and red peppers on top of the crescent roll dough.
- Now take the can of crescent roll dough. Carefully place it over the layered ingredients. Make sure to seal the edges.
- In a bowl combine beaten eggs with Parmesan cheese and pesto sauce. Pour this mixture evenly over the layer of crescent rolls.
- Cover the pan with aluminum foil. Bake in the preheated oven, for 30 minutes.
- After 30 minutes remove the foil cover. Continue baking for 15 to 20 minutes until a beautiful golden color is achieved.
- Once done baking remove from oven. Let it cool slightly before slicing into serving portions.
- Enjoy your dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
