Description
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 1g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg