I like this recipe because it combines all the flavors of an antipasto platter into one convenient bite. The crescent dough bakes up golden and flaky, while the layers of meat and cheese create rich, hearty squares. It’s a dish I can prepare ahead of time, let rest, and slice when guests arrive. For me, it’s one of those recipes that always gets requested at parties.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I unroll one crescent dough sheet and press it into the bottom and up the sides of a 9×13-inch baking dish.
I layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
In a small bowl, I whisk together 3 eggs with Parmesan cheese and black pepper, then pour this mixture over the roasted red peppers.
I unroll the second crescent dough sheet and place it over the filling.
I beat the remaining egg lightly and brush it over the top layer of dough.
I cover the dish with aluminum foil and bake for 30 minutes. Then I remove the foil and continue baking for another 20–30 minutes, until puffed and golden.
I let it stand for at least 30 minutes before slicing into squares. These can be served warm or at room temperature.
Servings and Timing
This recipe yields about 32 appetizer squares. It takes 10 minutes to prep, 1 hour to bake, and 30 minutes of resting time, for a total of about 1 hour 40 minutes.
Variations
Sometimes I switch out the meats and cheeses based on what I have. Soppressata works well, and I’ve used Swiss instead of fontina with great results. For extra flavor, I like to add sliced olives or a sprinkle of Italian seasoning in the egg mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the squares on a baking sheet and warm them in the oven at 350°F until heated through. They can also be eaten cold or at room temperature.
FAQs
Can I use crescent rolls instead of crescent sheets?
Yes, but I make sure to press the perforations together so the filling doesn’t leak.
Can I make this ahead of time?
Yes, I often bake it a day ahead, let it cool, and refrigerate it. I reheat it gently before serving.
How do I keep the dough from getting soggy?
I make sure the roasted peppers are well-drained and patted dry before layering.
Can I freeze antipasto squares?
Yes, I freeze baked squares, then reheat them in the oven at 350°F until warmed through.
What other meats can I use?
I’ve made this with soppressata, mortadella, and ham—any Italian cold cuts work well.
What cheeses work best?
I like the combination of mozzarella, provolone, and fontina, but Swiss or cheddar can also be used.
Can I serve this cold?
Yes, it tastes great at room temperature or even chilled as part of a buffet.
How do I slice them neatly?
I let the dish rest for at least 30 minutes before slicing, which helps the layers set.
Can I add vegetables?
Yes, sautéed spinach, mushrooms, or olives are tasty additions.
Is this dish heavy?
It’s rich and hearty, which is why I usually cut it into small squares for appetizers.
Conclusion
I love making antipasto appetizer squares because they’re flavorful, filling, and always a crowd-pleaser. With layers of meats, cheeses, and roasted peppers tucked between golden crescent dough, it’s a recipe that feels indulgent yet easy to put together. For me, it’s the ultimate party snack that works for holidays, potlucks, and casual get-togethers.
Flaky crescent dough layered with Italian meats, cheeses, and roasted red peppers, baked into golden antipasto squares perfect for parties and gatherings.
Ingredients
2 (16 oz / 453.59 g) tubes crescent dough sheets
¼ pound (113.4 g) hard salami
¼ pound (113.4 g) thinly sliced provolone cheese
¼ pound (113.4 g) pepperoni
¼ pound (113.4 g) thinly sliced mozzarella cheese
¼ pound (113.4 g) capicola
¼ pound (113.4 g) thinly sliced fontina cheese
1 (12 oz / 340.2 g) jar roasted red peppers, drained, patted dry, and sliced into thin strips
4 eggs, divided
¼ cup (25 g) grated Parmesan cheese
½ teaspoon ground black pepper
Instructions
Preheat oven to 350°F (175°C).
Unroll one crescent dough sheet and press it into the bottom and up the sides of a 9×13-inch baking dish.
Layer salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers over the dough.
In a small bowl, whisk together 3 eggs, Parmesan cheese, and black pepper. Pour this mixture evenly over the roasted red peppers.
Unroll the second crescent dough sheet and place it on top of the filling.
Lightly beat the remaining egg and brush it over the top dough layer.
Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking 20–30 minutes, until puffed and golden brown.
Let stand for at least 30 minutes before slicing into squares. Serve warm or at room temperature.
Notes
Substitute meats with soppressata, mortadella, or ham for variety.
Try Swiss or cheddar instead of fontina for a different cheese profile.
Add olives, sautéed spinach, or mushrooms for extra flavor.
Ensure roasted peppers are well-drained and patted dry to avoid sogginess.
Great made ahead—bake, refrigerate, and reheat before serving.
