Description
Antipasto Squares are a savory, crowd-pleasing appetizer featuring layers of deli meats, cheeses, and banana peppers sandwiched between flaky crescent roll dough. This easy-to-make dish combines classic Italian antipasto flavors baked to golden perfection and is perfect for parties, game days, or a tasty snack.
Ingredients
Scale
Dough
- 2 Tubes of Crescent Rolls
Meats and Cheeses
- ½ Pound Deli Ham
- ¼ Pound Sliced Pepperoni
- ¼ Pound Genoa Salami
- ¼ Pound Sliced Provolone
- ¼ Pound Sliced Mozzarella
Other Ingredients
- ½ Cup Banana Peppers (sliced)
- 2 Tablespoons Melted Butter
- ¼ Cup Grated Parmesan Cheese
- 1 Tablespoon Italian Seasoning
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- First Crescent Layer: Unroll one tube of crescent roll dough and press it firmly into the bottom of the prepared baking dish, pinching the seams together to create a solid base.
- Add Meat and Cheese Layers: Evenly layer the deli ham, sliced pepperoni, Genoa salami, provolone, mozzarella, and banana peppers over the crescent roll base, ensuring full coverage.
- Top Crescent Layer: Unroll the second tube of crescent roll dough and gently place it over the filling, pressing down lightly and pinching the seams together to seal the edges.
- Season and Butter: Brush the top layer with melted butter, then sprinkle the grated parmesan cheese and Italian seasoning over the surface for flavor and a golden crust.
- Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the filling is thoroughly heated.
- Cool and Slice: Remove from the oven and allow to cool for a few minutes before cutting into 12 squares to serve.
- Serve: Serve the Antipasto Squares with marinara sauce or pesto on the side for dipping. Enjoy!
Notes
- To make this recipe gluten-free, substitute crescent rolls with a gluten-free crescent dough alternative.
- For a vegetarian version, omit the meats and add more vegetables like roasted red peppers or olives.
- Make ahead by assembling the squares and refrigerating them until ready to bake.
- Use fresh banana peppers for the best tangy flavor, or substitute with mild pepperoncini if unavailable.
- For extra crispiness, brush the top with an egg wash instead of butter before baking.
