Antipasto Appetizer Squares
This easy antipasto appetizer bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!
Sometimes the stars align when it comes to choosing a recipe, which is how this amazing new-to-me appetizer came into my life. I had recently clipped a recipe from Taste of Home for an antipasto appetizer bake when I received an email from reader Terri (of the cheesy pepperoni bites fame!) sharing a recipe for her family’s favorite Italian appetizer bites, which was incredibly similar. So naturally, I put them on my menu for the following Sunday. I ended up adapting each one a little bit to come up with this particular version, and everyone at my house absolutely raved about them.
They’re so easy! A perfect recipe if you want heavier finger foods for a party or an alternative to chips and dip.
There are layers upon layers of Italian meats and cheese, all between buttery crescent dough.
(Side note: I bought tubes of crescent rolls for pigs in a blanket for Joseph’s birthday party, and then realized that they now sell sheets of crescent dough. Brilliant! Now I don’t have to worry about pressing all of those perforations together!)
I used pepperoni, salami and capicola, along with provolone, mozzarella and fontina cheeses, but you can switch any of those up if you prefer different meats and cheeses. Terri mentioned that she’s not a huge fan of roasted red peppers and sometimes swaps in jarred or canned mushrooms. The possibilities for customized variations is endless!
Yet another recipe that would be perfect for your Super Bowl menu this weekend!
One year ago: Seven Layer Dip
Five years ago: Pizza Dip
Six years ago: Buffalo Chicken Dip
Antipasto Appetizer Squares
Ingredients
- 16 ounce (453.59 g) tubes crescent dough sheets
- ¼ pound (113.4 g) hard salami
- ¼ pound (113.4 g) thinly sliced provolone cheese
- ¼ pound (113.4 g) pepperoni
- ¼ pound (113.4 g) thinly sliced mozzarella cheese
- ¼ pound (113.4 g) capicola
- ¼ pound (113.4 g) thinly sliced fontina cheese
- 12 ounce (340.2 g) jar roasted red peppers, drained, patted dry, and sliced into thin strips
- 4 eggs, divided
- ¼ cup (25 g) grated Parmesan cheese
- ½ teaspoon (0.5 teaspoon) ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9x13-inch baking dish.
- Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
- In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
- Unroll the second package of crescent sheets and place over the filling.
- In a small bowl, lightly beat the remaining egg and brush over the pastry.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown. Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.
Notes
- You can also use crescent rolls instead of the crescent sheets, but you will need to be sure to press together the perforations in the dough before using.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these for a family party yesterday and they were a hit! Excellent! Cutting it into 32 squares was a perfect size for the guests. I made a mistake and thought I needed two 16oz tubes of the crescent rolls sheet dough and it only comes in 8oz cans. So I bought 4 cans. Oops. I only used three for the recipe, but they ended up being very crusty on the sides. Not a problem for those of us who love crescent dough crust. LOL I will try with just 2-8oz cans next time. Highly recommend this recipe.
This was fabulous, this recipe was spot on as is.  For those who don’t know this is a poor man’s version of pizza rustica or pizza gain (Italian meat pie) , served at room temperature, it is a lighter but equally delicious version of this Italian traditional pie. The roasted peppers are an excellent addition.  My girlfriend is making it for a gathering after I raved about it,
This is a permanent recipe in my book! It was so easy to put together, and is so so good!!!
Ive been asked several times for this recipe, after I brought it to our neighborhood Christmas get together.
Highly recommend it!!!
Really liked.
Added sliced peppercini
Would presale bottom crust next time, a bit soggy
Could I par bake this  to transport, then finish baking when I get there?
This is a fabulous recipe and a real crowd pleaser.
The only change that I made is I brush sun dried tomoto
pesto on the bottom sheet and put it in the oven for about 8 minutes.
Then I arrange and cook as directed. Everyone raves about it. Thanks for sharing.
Can I make this day before or freeze and reheat??having a big party
I would also like to know if they can be made a day ahead.
These are actually even more yummy reheated IMHO. I’ve been making this for years. Today I’m adding a layer of fresh spinach.
Hi, do you think this would work with puff pastry?
This recipe sounds fabulous but I’m not crazy about the 3 eggs being poured over. Is this something that could be omitted without a recipe disaster ?
Hi Phyllus, The eggs act to sort of make it a little quiche-y. You can make it without, but they sort of bind everything together.
How would you recommend reheating? Â I am
Making today looks awesome!!
Hi Hillary, In the oven or toaster oven at 350 would be best! You can microwave, but it would soften the pastry on the top and bottom.
Can this be made the day before, refrigerate overnight and then bake the next daybefore our guests arrive?
Thanks,
Laurene
Hi Laurene, I haven’t done so, but I think it SHOULD be okay. The only thing I’d be concerned about is the egg making the pastry dough soggy. If you try it, let me know how it holds up.
I do not think this is a good idea. If you’re set on making it the day before, then I would partially assemble it, then pour on the eggs, add the top crust, then bake.Â
I have a lot of ham in the freezer and am making heavy appetizers for 150. How would this be with ham and swiss? Should I add mustard and maybe an olive relish?
Hi Theresa, I think that would be delicious! As for the mustard and olive, totally up to you!
Made your recipe for the antipasto appetizer squares. Oh my goodness….these are a keeper for absolutely certain. The flavor was out of the world great. Took them to our churches New Year Eve’s game night and they were gobbled up right away. I could eat these for a MAIN COURSE!!! smile. Did not change the recipe at all but made it as directed. Wonderful, wonderful, wonderful. Going to make this again and again. Thank you so much for sharing.
Can I prepare this in advance, refrigerate for a few hours then bake?Â
Hi Heather, Yes, that will work!
With the addition of the eggs does the dish taste more like a strata and can I use puff pastry?
Hi Jen, I wouldn’t say it tastes like a strata (that always makes me thing of an eggy fancy omelet) – the eggs sort of create their own little layer. And yes, I think puff pastry would work!
I make these for every party and everyone loves them including me. I highly recommend them!
I made this for a Kentucky Derby party. My family and friends gobbled it up. I also make it last weekend for my husband. It actually kept very nicely for several days. I just heated it up for a few minutes in the oven.
Thank you for another great recipe. I have used several of your recipes and have failed to tell you how wonderful they have been. And I always give you the credit. Thanks again. (In fact, I am going to use one of your banana bread recipes, today.)
Hi Linda, I’m so happy to hear you’ve been enjoying the recipes! Thanks so much for taking the time to leave some feedback!
Have you ever made it without the top crust layer? Â Liked it but would prefer less dough.Â
Hi Jennifer, I have not made it without that top layer.
I’ve been making this recipe for years (but I usually just use provolone…will have to try the other cheeses!)…always a crowd pleaser. I usually try to make it the day before I need it because this just gets better the longer it sits! And it’s easier to cut after it’s cooled completely.Â
Where did you find the sheets of croissant dough? I really want to make these for our next party!
Hi Alison, Right there next to the crescent rolls in the grocery store! Pillsbury brand.
Can this be assembled a day in advance of baking
Hi Susan, I would not add the eggs or the roasted red peppers in advance, or I think it would make the pastry soggy.
Seriously, everything you make looks so good to me! And this is no exception :-) One thing though: I’m curious about the eggs inside the dish. Are they there as another layer of flavor, or do they have a more important purpose (like to help hold it together)? I’m just wondering if I can leave those out or if you think they’re crucial to the dish. Thanks for another awesome recipe!
Hi Michelle, Thank you! The eggs are sort of another layer, makes it a little bit like a souffle, but I think you could omit them without an issue.
These are ahh-mazing!!
Your version looks so yummy. Â I am going to have to mix up the meats/cheeses next time I make this. Â Thanks for the shout out – made my day.
Yum! Those look so good!
Kari
http://sweetteasweetie.com/
This is a great idea! Â I bet it has some wonderful flavor and texture too. Â But let me be sure I’ve got this . . . . Â between 50-60 minutes in the oven, and then another 30 minutes after baking? Â So I need to allot roughly an 1.5 hrs total oven & standing time (+the little bit of time to put it together) to get this ready to serve? Â The recipe looks worth every minute of that, but it just seemed like a lot of time to me and wanted to double check that I was understanding correctly. Â Can’t wait to have a reason to make this!
Yes, you’re right. 30 minutes covered, 20-30 minutes uncovered. 30 minute rest before slicing. I actually like that it needs a rest because I can pop it in the oven about an hour before guests arrive and then it would be set and ready to eat by the time everyone has caught up and settled in for the first round of appetizers.
Hi Michelle, Yes, that time is correct.
It truly is worth the time spent prepping and baking. DELICIOUS!
What a good idea! A person can get creative with this recipe and make a signature combination.