Antipasto Squares

Course Appetizer, Main Course

Cuisine American, Italian Inspired

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

Prep Time 20

Cook Time 30

Stand time 5

Total Time 55

Servings 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.