Antipasto Squares: a unique, delicious appetizer your guests will adore
Packed with melty provolone cheese, mouthwatering Italian deli meats, roasted red peppers, and pepperoncini, antipasto squares are a phenomenally tasty appetizer to serve the next time you're feeding a crowd. This easy recipe is a serious crowdpleaser that is sure to disappear quickly.
Antipasto squares are an ideal finger food to make for game day gatherings, potlucks, picnics, barbecues, and more. Not only do antipasto squares make for mouthwatering appetizers, but they can also be paired with any number of main meals as a tasty side dish or coupled with a soup and hearty salad to make a light yet filling meal.
Tips for Making Easy Antipasto Squares
Make your antipasto squares up to one day ahead of time.
Mix up the fillings however you like. Try Swiss, Jarlsburg, Emmentaler, mozzarella, cheddar, or blue cheese instead of provolone. Prosciutto, mortadella, and fennel salami are all great fillings, too. Instead of pesto, use a tomato-based sauce.
To make vegetarian antipasto squares, try ingredients like roasted eggplant, grilled zucchini, and grilled portobello mushrooms instead of meat.
How to Store Antipasto Squares
Antipasto squares should be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
How to Make Antipasto Squares
Preheat the oven to 350°F. Grease a baking dish with cooking spray, then line it with parchment paper.
Preheat the oven to 350°F. Grease a baking dish with cooking spray, then line it with parchment paper.
Roll out the first roll of crescent dough. Place it in the baking dish, then press it so that it reaches up about 1 inch along the sides of the pan.
Roll out the first roll of crescent dough. Place it in the baking dish, then press it so that it reaches up about 1 inch along the sides of the pan.
Place half of the cheese on the dough.
Place half of the cheese on the dough.
Layer with the pepperoni.
Layer with the pepperoni.
Add the ham.
Add the ham.
Layer the salami.
Layer the salami.
Top with red bell peppers and pepperoncini.
Top with red bell peppers and pepperoncini.
Add the rest of the cheese. Roll out the second sheet of dough. Arrange it on top of the meat and cheese, then pinch the edges of the two dough sheets together to seal them.
Add the rest of the cheese. Roll out the second sheet of dough. Arrange it on top of the meat and cheese, then pinch the edges of the two dough sheets together to seal them.
Beat the egg, pesto, and parmesan in a bowl.
Beat the egg, pesto, and parmesan in a bowl.
Brush the pesto mixture generously over the top of the dough.
Brush the pesto mixture generously over the top of the dough.
Wrap the pan in foil, then bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more or until the crust is golden brown.
Wrap the pan in foil, then bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more or until the crust is golden brown.
Remove from the oven and leave for 15 to 20 minutes.
Remove from the oven and leave for 15 to 20 minutes.
Slice and serve immediately.
Notes
Use a 9×13-inch baking tray to make your antipasto squares.
