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Antipasto Squares

These stuffed Italian Antipasto Squares can take you from casual meals and family snacking to tailgating and beyond. Thanks to crescent rolls, no pastry crust making is required!


Easy Antipasto Squares Recipe

Crescent rolls are one of those versatile convenience items that sometimes save the day. In the instance of these antipasto squares, they form the crust and it works like a charm. This recipe uses two flavors of cheese mozzarella and provolone cheese. One forms the top layer and one the bottom layer but you could choose to use one or the other for both layers. Season using your favorite brand of prepared basil pesto from a jar, thinly sliced deli ham, hard salami and sandwich pepperoni. You’ll need sliced black olives and pepperoncini plus olive oil, Parmesan cheese and seasonings for the top of the crust.


How to Make the BEST Antipasto Squares

  • Ingredients you’ll need to make homemade Antipasto Squares: Two tubes of crescent rolls, sliced provolone cheese, basil pesto, thinly sliced deli ham, salami and sandwich pepperoni, pepperoncini rings, sliced black olives, sliced mozzarella cheese, olive oil, grated Parmesan cheese and oregano or dried Italian seasoning.
  • Kitchen tools you’ll need: One 13 x 9 inch baking pan, pastry mat or silicone baking mat to roll out the crescent dough, cheese grater, measuring cups and spoons, pastry brush, sharp knife and chopping board and serving spatula.
  • 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 a brand that 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.
  • Store baked Antipasto Squares tightly wrapped in foil in the refrigerator for up to 3 days. Enjoy cold or gently reheat in the microwave.

When to Serve Antipasto Squares

These mini subs are delicious served as an appetizer or small plate option. Whether it’s game day, family movie night or the family is in the mood to snack their supper. If you’d like to turn these into a meal, add a side of Italian Spaghetti Salad or Parmesan Rosemary Potato Salad and call it a day.


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Antipasto Squares

Prep Time20 minutes
Cook Time30 minutes
Stand time5 minutes
Total Time55 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian Inspired
Keyword: antipasto-bites, antipasto-recipes, antipasto-squares
Servings: 30 servings
Calories: 150kcal


  • 2 8 oz tubes crescent rolls or crescent roll sheets
  • 8 slices provolone cheese
  • 2 tsp 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 tsp olive oil
  • 2 Tbsp Parmesan cheese
  • 1 tsp dried oregano


  • 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 1/2 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    We finally tried these squares. We can’t wait to make them again. I “doubled” my home-made pesto sauce and heated up some of my home-made pizza/pasta sauce for dipping. DELICIOUS recipe and thanks! Mike

  2. 5 stars
    The sandwich looks delicious. I’m wondering about the bottom getting soggy. I think I might par cook the bottom a little bit before building the rest of the sandwich. Have you had any trouble with soggy bottom?

    1. Brenda, thank you for such an incredibly sweet note. I so appreciate you and your family and hope to continue bringing you good food to try! Send my very best wishes to your family.

  3. Melissa this looks amazing! Creative, tasty – a fun twist on things. I look forward to trying it…making the grocery list now. Thanks for the recipe.

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