Antipasto Squares

Helpful Tips for Making Antipasto Squares

• When preparing the ingredients, it's important to remove as much liquid as possible from the pepperoncini. Drain them then gently press using paper towels to dry.
• I used a prepared brand of basil pesto for this recipe. If there's one you already enjoy, go for it. Both Classico and Bertolli have great pestos that are typically easy to find.
• As I mentioned, it's perfectly fine to use only mozzarella or only provolone cheese in place of the combination of the two used for these antipasto squares. I like the flavor given by using both.
• I bake these in a 13 x 9 inch metal pan for the crispness it lends to the crust. If you don't have one, you can also bake this in a glass pan, if that's what you have available.
• I recommend sandwich size pepperoni for these rolls. It's not wrong to use smaller pizza-style pepperoni but you'll need more than called for in the recipe to cover the surface of the filling.
• If you don't care for black olives, you could substitute using green pimento stuffed olives instead or omit them altogether.
• You could also use an olive spread or tapenade in place of sliced black olives.

Kitchen Tools You'll Need to Make Antipasto Squares

For this recipe you'll need: A 13 x 9 inch metal or glass baking pan, a silicone pastry mat or similar non stick surface to roll out the crescent roll dough, a small bowl to melt the butter, a silicone pastry brush, a Parmesan cheese grater, a tablespoon to measure, a sharp knife to cut into squares and a serving spatula to lift from the pan.

Other Italian Inspired Recipes to Try

More Italian inspired recipes to add to the menu:

• Italian Sausage Stromboli
• Layered Italian Cannellini Bean Dip
• Italian Sausage Asiago Bubble Bread 
• Italian Spinach and Artichoke Dip
• Meatball Subs
• Pasta e Fagioli
• See how to make an Antipasto Platter from Taste of Home

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Helpful Kitchen Items:

• 13 x 9 inch Baking Pan
• Parmesan Cheese- Citrus Grater
• Silicone Pastry Brushes
• Cut and Serve Spatula

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5 from 2 votes

Antipasto Squares

Prep Time20 minutes mins

Cook Time30 minutes mins

Stand time5 minutes mins

Total Time55 minutes mins

Course: Appetizer, Main Course

Cuisine: American, Italian Inspired

Keyword: antipasto-bites, antipasto-recipes, antipasto-squares

Servings: 30 servings

Calories: 150kcal

Ingredients

• 2 8 oz tubes crescent rolls or crescent roll sheets
• 8 slices provolone cheese
• 2 teaspoon prepared basil pesto
• 1 lb thinly sliced deli ham
• 10 slices sandwich pepperoni
• 10 slices hard salami
• 1 8 oz jar mild or spicy pepperoncini rings well drained, pat with paper towels and gently squeeze dry
• 1 4 oz can sliced black olives well drained
• 8 slices mozzerella cheese
• 1-2 teaspoon olive oil
• 2 tablespoon Parmesan cheese
• 1 teaspoon dried oregano

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Instructions

• Preheat oven to 350°F. Spray a non stick 13 x 9 inch pan with cooking spray.
• Unroll one can of crescent rolls. Press together perforations. Press evenly on bottom and ½ inch up side of pan.
• Arrange provolone cheese over crust. Brush with pesto.
• Layer ham, pepperoni, and salami. Top with pepperoncini and olives. Arrange Mozzarella cheese on top.
• On a silicone mat or parchment paper press second can of crescent rolls into roughly a 13 x 9 inch rectangle. Lay on top, then pinch edges with bottom crust together.
• Brush top with olive oil, sprinkle with Parmesan cheese and oregano.
• Bake for 30-35 minutes, until golden and cooked through. (Check the top and lay foil on top, if over browning.
• Let stand for 5-10 minutes, then use a sharp knife to cut into 30 even squares.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 7g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 472mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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