Of course! “Antipasto Squares” are a fantastic, packed-with-flavor appetizer that’s perfect for parties, potlucks, or a make-ahead snack. They’re essentially an Italian antipasto platter in a convenient, easy-to-slice bar form.
Here is a classic and highly-rated recipe for these delicious, packed squares.
Packed Antipasto Squares
This recipe is all about layering delicious Italian meats, cheeses, and vegetables in a crescent roll crust. It’s incredibly versatile, so feel free to swap ingredients based on your preferences.
Yields: One 9×13 inch pan; about 24 squares
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients
For the Crust & Base:
· 2 tubes (8 oz each) refrigerated crescent roll dough
· 4-5 tablespoons pesto (store-bought or homemade)
For the Meat & Cheese Layers (The “Packed” Part!):
· ½ lb thinly sliced ham
· ½ lb thinly sliced salami (Genoa or Hard)
· ½ lb thinly sliced provolone cheese
· ½ lb thinly sliced mozzarella cheese
· 1 cup (4 oz) shredded Parmesan cheese
For the Vegetable & Egg Layer:
· 1 jar (12 oz) roasted red peppers, drained, patted dry, and chopped
· 1 can (6 oz) black olives, drained and sliced (or 1 cup sliced)
· 1 cup chopped pepperoncini peppers (optional, for a kick)
· 4 large eggs, lightly beaten
· 2 tablespoons grated Parmesan cheese, for topping
· 1 teaspoon Italian seasoning
Instructions
- Prepare the Pan and Base Crust: Preheat your oven to 375°F (190°C). Unroll one tube of crescent roll dough and press it into the bottom of an ungreased 9×13-inch baking dish. Press the seams together firmly to create a solid sheet of dough. Spread the pesto evenly over the dough, leaving a small border around the edges.
- Layer the Meats and Cheeses: This is where you build the “packed” layers. Layer in the following order:
· Half of the ham
· All of the salami
· All of the sliced provolone
· All of the sliced mozzarella
· The remaining ham
· The shredded Parmesan cheese - Add the Vegetables: Evenly scatter the chopped roasted red peppers, sliced black olives, and pepperoncini (if using) over the cheese layer.
- Add the Egg Binding: Pour the lightly beaten eggs evenly over the entire layered mixture. This will help hold everything together when sliced.
- Add the Top Crust: Unroll the second tube of crescent roll dough and place it carefully over the top. Stretch it gently if needed to cover the entire surface. Press the edges together with the bottom crust to seal.
- Bake: Brush the top crust lightly with a little water or egg wash (a beaten egg with a teaspoon of water). Sprinkle with the 2 tablespoons of grated Parmesan and the Italian seasoning. Bake for 25-30 minutes, or until the top is a deep golden brown.
- Cool Completely (This is Crucial!): Remove from the oven and let the pan cool on a wire rack for at least 45 minutes to 1 hour. If you try to cut it while it’s hot, it will be messy and fall apart. For the cleanest cuts, you can even refrigerate it for a few hours.
- Slice and Serve: Once completely cooled, invert the entire square onto a cutting board (this makes for cleaner slices), then flip it back over. Use a sharp serrated knife to cut it into squares.
Why This Recipe is “Packed”
· Layers on Layers: The recipe uses a generous amount of multiple meats and cheeses, creating a dense, flavorful bar.
· Versatile Fillings: You can easily adapt it. Here are some ideas:
· Other Meats: Pepperoni, capicola, mortadella, or turkey.
· Other Cheeses: Fontina, Asiago, or Swiss.
· Other Veggies: Sautéed spinach (squeezed dry), marinated artichoke hearts (chopped and patted dry), or sun-dried tomatoes.
· Make-Ahead Friendly: These squares taste even better the next day and are perfect for preparing ahead of time.
Tips for Success
· Dry Your Veggies: The key to preventing a soggy bottom is to pat the roasted red peppers and any other jarred veggies very dry with paper towels.
· Seal the Edges: Pressing the top and bottom crusts together well prevents the egg and cheese from leaking out.
· Don’t Skip the Cool: Patience is a virtue with this recipe! Cooling allows the layers to set and makes slicing neat and easy.
Enjoy your incredibly flavorful and satisfying Antipasto Squares! They’re always a crowd-pleaser.