A complete antipasto tray baked between the flaky and tender crust of refrigerated crescent dough. Serve a a main dish or a party starter and watch them disappear.
Antipasto Squares Recipe
A meat and cheese tray is one of the easiest and most classic appetizer options to put together. These hot antipasto squares will have you questioning why you’ve never heated up cold cuts between crescent roll dough until now!
These hot and cheesy squares are a must for game day as an appetizer, but can easily be served as a main dish.
If you are entertaining a crowd, I highly suggest doubling the recipe because this appetizer is going to go quick.
Hot Antipasto Ingredients
Make these squares and enjoy the tastiest game watching party you’ve ever thrown.
Purchase cold cuts for this recipe from the deli (instead of already sliced from a package). They will be higher quality and you can choose the thinness/thickness of the slices.
Refrigerated Pillsbury Original Crescent Rolls or Pillsbury Original Crescent Dough Sheet – these are the perfect size for this recipe, otherwise you will have too much dough
Baked deli ham – use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat
Provolone cheese – an Italian cheese made from cow’s milk
Genoa salami – this salami is less dry than hard salami and works great in this recipe
Pepperoni – have the deli slice it, the slices will be larger in circumference
Eggs – size large
Parmesan Cheese – shred the cheese yourself from a block, it will not contain added preservatives and chemicals and since you’re grating it on the spot, it will have a fresher, creamier taste and melts better
Black pepper – finely ground only
GET THE FULL (PRINTABLE) RECIPE FOR HOT ANTIPASTO SQUARES BELOW. ENJOY!
Other Antipasto Squares Additions
This is an easy recipe to add or subtract ingredients that you love.
Fun additions could be…
- sliced pepperoncini
- mozzarella cheese
- shredded cheddar cheese
- sliced capocollo (cured Italian ham)
- sliced roasted red bell peppers, drained
- sliced ripe olives, drained
- American cheese
- basil Pesto
- dried oregano leaves
- garlic powder
Avoid ingredients that are “too wet”, so if you use roasted bell peppers or pepperoncini’s, make sure to pat them dry before placing them between the crescent dough.
More Party Appetizers
These yummy party appetizers are the perfect starter for any type of gathering — and the perfect excuse to throw one!
- Buffalo Chicken Dip
- Stuffed Puffed Pastry
- Hot Corn Dip
- Dill Pickle Dip
- Roasted Garlic Bruschetta
- Skinny Taco Dip
- Avocado Caprese Bites
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- 2 cans (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 count) or 2 cans (8 oz) refrigerated Original Crescent Dough Sheet
- 1/4 lb deli baked ham, thinly sliced*
- 1/4 lb Provolone cheese, thinly sliced
- 1/4 lb Genoa salami, thinly sliced
- 1/4 lb Swiss cheese, thinly sliced
- 1/4 lb pepperoni, thinly sliced
- 3 large eggs, lightly beaten
- 3 tbsps grated Parmesan or cheddar cheese
- 1/4 tsp finely ground black pepper
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 pan with cooking spray. (You can use a baking sheet or a rectangular baking dish.)
- Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the perforations.
- Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces.
- In a medium bowl add eggs, cheese, pepper and pepper. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 30 minutes at or until top is golden brown. Let cool for 15 minutes (before cutting into 6 rows by 4 rows) so the cheese does not ooze out the sides.
- Serve warm or room temperature.
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