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!
Antipasto Appetizer Squares
- 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
- 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.
- 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.