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Antipasto Squares Recipe: Layers of Italian Flavor Baked into Every Bite

If you’re searching for a crowd-pleasing appetizer that’s bursting with bold Italian flavors, look no further than Antipasto Squares. These savory, cheesy, deli-inspired squares take everything you love about an antipasto platter—cured meats, tangy peppers, rich cheeses—and wrap them in golden, flaky crescent roll dough. The result? A warm, satisfying bake that’s perfect for parties, potlucks, or even a simple weeknight dinner.

Easy to prep, impossible to resist—Antipasto Squares are your new go-to finger food.

🧀🥓 What Are Antipasto Squares?

Imagine an antipasto platter, but layered between buttery crescent dough and baked until melty and golden. These squares are essentially a savory Italian sandwich casserole—hearty, cheesy, and packed with meats and veggies. It’s all the flavor of an Italian deli in one satisfying, sliceable dish.

Perfect served warm or at room temp, they’re ideal for feeding a crowd or prepping ahead.

🍅 Antipasto Squares Recipe

Ingredients:

• 2 cans refrigerated crescent roll dough
• ¼ lb sliced ham
• ¼ lb sliced salami
• ¼ lb sliced pepperoni
• ¼ lb sliced provolone cheese
• ¼ lb sliced mozzarella cheese
• ¼ cup sliced banana peppers or roasted red peppers
• ¼ cup sliced black olives (optional)
• 3 eggs, divided (2 for filling, 1 for egg wash)
• ⅓ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Pinch of black pepper

Instructions:

1. Preheat Oven:
   Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer the Base:
   Roll out one can of crescent dough and press it into the bottom of the baking dish, pinching seams to seal.
3. Layer the Fillings:
   • Start with a layer of ham, then salami, pepperoni, provolone, and mozzarella.
   • Sprinkle on peppers, olives (if using), and Parmesan.
4. Add Egg Mixture:
   In a small bowl, beat 2 eggs with Italian seasoning and pepper. Pour evenly over the layered fillings.
5. Top with Dough:
   Roll out the second can of crescent dough and place on top, sealing the edges. Brush with the remaining beaten egg for a shiny, golden finish.
6. Bake:
   Bake for 30–35 minutes, or until the top is golden brown and puffed.
7. Cool & Slice:
   Let cool for at least 10–15 minutes before slicing into squares. Serve warm or at room temperature.

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