antipasto squares

Antipasto Squares from Delish.com is everything you expect it to be and more. 

Antipasto Squares

Cooking spray

(8-oz.) tubes crescent dough

deli ham

pepperoni

lb. sliced provolone

lb. sliced mozzarella

c. (16-oz.) jar sliced pepperoncini

olive oil

c. freshly grated Parmesan

oregano

What's your favorite part of antipasto dishes?

I made two, followed recipe for both. First off, these are fast and fabulous and were a huge hit at Super Bowl party. Made one in your typical glass 13x9 pan and the other in aluminum 13x9 NordicWare jelly roll type pan and put both in the oven. Glass pan came out perfect and Aluminum came out soggy on the bottom. Remembered trying years ago to boil a pot of water at son’s apartment for pasta in a thin, aluminum pot took FOREVER. Didn’t  conduct/retain heat like better cookware. Thinking same happened w the one that came out soggy on the bottom.

I Made it with the pepperoncini the first time and it was too spicy for most of my guest.  My sister suggest roasted red pepper and they were fabulous.  I didn’t find them soggy but I did use a metal pan and did not make them the night before. Be sure to drain and dry the red pepper (or whatever vegetable you use) well before putting it on the cheese.  This may also cause it to be soggy if they are not drained well.

To prevent sogginess, drain the pepperoncini and then use paper towels to pat them as dry as possible before adding to the layers, ditto any other moisture-heavy ingredient. So many recipe writers leave out this info. Four stars for the omission.

I love Italian subs and I seen this on Facebook and decided to try it..we loved them! My husband is obsessed he will literally go to the store and pick up stuff for me to make it bc it’s his absolute favorite.. so it has became a staple in our home... it’s in the oven right now actually!

I have made this twice and both times it was a big hit. First time was for Thanksgiving as an appetizer and the second time I took them to work for my co-workers. My co-workers asked me to make them again this week so I am making them in tonight to take to them tomorrow. I did change it up a bit. I used Land O'Frost's Uncured Pepper Beef (tastes like patrami) instead of the ham, Mozzarella, Genoa Salami, Provolone, Pepperoni, banana peppers, sun dried tomatoes, layered between the crescent rolls. I then mix up 2 eggs with about 1/4 cup of grated parmesan cheese, 1 Tbsp garlic, 1 Tbsp Italian seasoning and 1 tsp crushed red pepper. Btw, all of those measurements are approximate as I eyeball it and rarely use measuring devices for this sort of thing. I brush the top of layer of crescent dough with the egg mixture. 

I also put a layer of fresh baby spinach in it last time but you really couldn't tell it was in there.

They were a hit for 50th birthday party. Awesomely delicious.  I tried them with crescent  roll dough as well as fresh dough.

I’ve made this and I’m making it for Super Bowl. But why do people omit the pepperoncinis?  It’s no longer anti pasto bites it’s now ham and cheese!  I’m using my homemade Giardiniera that I make with my garden pepperoncinis.

is the bottom soggy for anyone? If so how to prevent? PS still delicious!

This was sooo good!  I actually had my 3-year-old twin granddaughters make it at the table by just bringing over all of the ingredients and telling them to layer them.  After the dough, I actually had them put in the provolone cheese first, then the ham, swiss cheese, pepperoni, and peppers, and then the egg and parm cheese mixture.  I didn't know what that was supposed to do, but it turned out beautifully, keeping everything together.  I tried to save half for Thanksgiving appetizers.  Not.  Literally, everyone kept eating them at dinner, and then in the morning.  Even I had a square for brunch!  I mean, this is REALLY good.

Delicious!!  There are so many variations that you can do with this!

DO NOT DO NOT DO NOT use the entire 16 oz container of pepperoncini's!!!  If you do your mouth will  require a fire extinguisher and the sandwich will be mushy. I used 1/4 cup, wrapped them in a kitchen towel to absorb the moisture and I thought it was perfect.   I took a hint from one of the other reviews and baked the bottom crust for 10 minutes before assembling the rest of the sandwich and the bottom crust turned out nice and crisp.  Also, I used pre-sliced salami.  Overall I'd say this is a darn good, hearty, and easy to assemble sandwich sure to impress.

Made these yesterday to test for an upcoming Christmas party...we LOVED them. Changed a bit, I added black olives instead of the pepperoncini and topped with garlic powder, onion powder, parmesan and Italian seasoning. Thank you Lauren, will be making these again!

https://streaming.hearstdigitalstudios.com/cf0b8df4-2ad7-4591-bff6-1b91abd2712f/video_rover_16x9_1080p_hd_1545430907_63516.mp4

It's one of our favorite recipes of all time.

Every Party Needs A Platter Of Antipasto Squares

Antipasto Squares are a delicious, savory dish with layers of meat, cheese, and a rich egg mixture, all baked between flaky crescent dough. Perfect for game day, as a main dish, or a party starter, this easy recipe is ready in about 45 minutes.

cooking spray

lb deli baked ham, thinly sliced*

lb Provolone cheese, thinly sliced

lb Genoa salami, thinly sliced

lb Swiss cheese, thinly sliced

lb pepperoni, thinly sliced

eggs,

tbsps grated Parmesan or cheddar cheese

tsp black pepper

preheat

Preheat the oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray. A baking sheet or rectangular baking dish will also work.

open

Open one package of crescent rolls and unroll it in one piece, pressing it into the bottom of the pan. Be sure to press together all the perforations.

layer

Layer the meat and cheese in the order listed above. The 1/4 pound is an estimate—just keep layering until it covers the pan. Avoid overlapping the pieces.

In a medium bowl, add eggs, Parmesan cheese, and pepper. Pour most of the egg mixture over the meat and cheese, reserving a small amount. Top with the second package of crescent rolls and brush with the remaining egg mixture. Bake for 30 minutes, or until the top is golden brown. Let cool for 15 minutes (before cutting into 6 rows by 4 rows) to prevent the cheese from oozing out the sides.

serve

tried this time with biscuits-tasted less sweet and son and hubs said they were good. Cooked them about 5 minutes less. Biscuits didn't roll out as well, so came out more as individual sandwiches. should've had an extra package of biscuits for that reason. Otherwise good

Was so delicious. We absolutely loved these antipasto squares.

the cresents were a little sweet for me, but hubs and son loved them. will add them to the rotation

These have become a favorite at dinner time because they are delicious and so easy to make!

who even knew these antipasto squares could be so good. Loved every bite!

These got rave reviews from my husband and kiddo! I am adding this to our menu for gameday and probably every other get together we host!

These were hot hot hot and delicious! Absolutely loved them to pieces, I mean squares.

Made these yesterday for the game..omg these antipasto squares were amazing.

What a fabulous recipe! These were so delicious!

We loved these squares!! Perfect for watching football!

https://content.jwplatform.com/videos/yH1P15Px.mp4

A complete antipasto tray baked between the flaky and tender crust of refrigerated crescent dough. Serve a a main dish or a party starter and watch them disappear.

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Top 2 antipasto squares recipes from across the web

The most viewed antipasto squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Antipasto Squares

Antipasto Squares

The most viewed antipasto squares recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine