Antipasto Squares

Today, I whipped up a batch of antipasto squares, and I’d almost forgotten how much I love these bite-sized snacks! 

Each square encompasses all the best ingredients from a classic antipasto platter. They’re packed with savory meats, gooey cheeses, and tangy pepperoncini. 

It’s all sandwiched inside a flaky crescent roll crust. The taste is incredible, the texture is phenomenal, and the presentation is lovely!

Trust me, you’ll make these again and again.

Why You’ll Love These Antipasto Squares

Rich Taste: As I mentioned, these include meats, various cheeses, and zingy pepperoncini. Every square is like an entire antipasto platter shoved inside crescent roll dough. It’s impossible not to love. 

Versatile Serving: Enjoy these warm or at room temperature for a myriad of occasions. Bring them to potlucks, parties, or events where grazing is merited. They’re also an easy, on-the-go snack. 

Visually Appealing: The golden-brown crust and colorful layers make these as pretty as they are delicious. They’ll enhance any table setting.

Ingredients

• Refrigerated Crescent Rolls: The buttery, flaky crust holds everything together. 

• Deli Ham: Get it as thinly sliced as possible for the best taste and texture. 

• Pepperoni: For a little spice and that zesty pepperoni kick. 

• Genoa Salami: The classic Italian cured meat adds a delightfully salty taste. 

• Provolone: Smooth and mild, it provides a creamy texture to the filling.

• Mozzarella: It’ll give the squares that wonderful stretchiness only mozzarella can achieve.

• Sliced Pepperoncini: These little guys are tangy, slightly spicy, and perfectly pickled. They add an extra bit of zestiness. 

• Parmesan: For that aged, nutty Parmesan finish. 

• Dried Oregano: The quintessential Italian herb. No Italian recipe is complete without it.

• Extra-Virgin Olive Oil: Add just a drizzle to help the top layer get crispy. 

How to Make Antipasto Squares

Follow these steps to make these easy antipasto squares: 

1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with cooking spray. 

2. Make the base. Unroll a can of crescent roll dough sheets. Press it into the baking dish. Bake for 10 minutes to prevent fogginess. 

3. Assemble. Add a layer of ham at the bottom. Top it with layers of pepperoni, salami, provolone, and mozzarella. Place the pepperoncini evenly over the cheese. 

4. Top & season. Unroll the other crescent roll sheet. Place it on top of the layered ingredients, pressing gently to adhere. Brush the top with olive oil and sprinkle parmesan and oregano over it. 

5. Cover & bake. Cover the dish with a layer of aluminum foil. Bake for 30 minutes, remove the foil, and bake for another 15 to 20 minutes. 

6. Cool & serve. Remove the dish from the oven and let it cool for 15 minutes. Then, slice into squares, serve, and enjoy! 

Tips for the Best Antipasto Squares

These squares are highly customizable, so my biggest tip is not to be afraid to experiment! I’ve included a few variations at the end of this list to get you started if you want to mix things up. 

• Choose the right crescent rolls. The first time I tried this recipe, I used regular crescent roll dough. It did NOT work out well. Be sure you get crescent roll SHEETS instead. 

• Don’t skip the pre-bake. Baking the bottom crescent roll layer is not a suggestion! If you add all the ingredients to it before baking, it WILL get soggy and fall apart. Bake it for 10 minutes before adding anything else to it. 

• Get things nice and dry. Pat any wet/damp ingredients with paper towels before adding them to the baking dish. That will further prevent sogginess. (This is especially necessary for the pepperoncini.)

• Keep things even. Try to layer as uniformly as possible. You don’t want any one section to be too heavily saturated with certain ingredients. Even layers result in a balanced taste.

• Get a step ahead. You can make these squares 1 to 4 hours in advance. Simply cover and refrigerate them until you’re ready to serve them. 

• Customize the filling. You can use your favorite meats and cheeses instead of those listed here. Try prosciutto, capicola, Swiss cheese, or fontina. For a vegetarian version, omit the meat and load them with veggies. Olives, roasted red peppers, artichoke hearts, zucchini, and eggplant are all good options. 

• Dip to your heart’s content. Marinara is standard, of course. You can also pair the squares with pesto, garlic sauce, alfredo, or fra diavolo sauce. 

How to Store

These tasty treats store quite well! 

To Store: Place cooled squares in an air-tight container. (Or wrap them tightly with plastic wrap.) Refrigerate them for up to 4 days. 

To Freeze: Wrap the squares individually in plastic wrap and foil. Freeze for 2 to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Preheat the oven to 350 degrees Fahrenheit. Warm the squares for 10 to 15 minutes until they’re heated through. You can also microwave them on high for 30 to 45 seconds.