Easy Antipasto Squares

5 from 3 votes

Layers of Italian flavor are packed into these Easy Antipasto Squares and they're simple to make. Italian meat and cheeses are baked between crescent roll dough for the ultimate appetizer.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, lunch

Cuisine: American, Italian

Servings:

Author: Kellie

Cost: $12

Equipment

baking dish

Ingredients

2 8 ounce cans crescent roll dough
1/4 lb thinly sliced capicola
1/4 lb pepperoni
1/4 lb thinly sliced salami
1/2 lb thinly sliced provolone cheese
1/2 lb sliced colby jack
1 cup pepperoncini
2 tbsp olive oil
1/4 cup grated parmesan cheese
2 tbsp Italian Seasoning

Instructions

Preheat oven to 350 degrees and coat a 9x13 baking dish with cooking spray.
Line the bottom of the baking dish with one roll of crescents and pinch the seams together.
Layer the capicola (italian ham), salami, pepperoni, provolone and Colby Jack.
Top with the pepperoncini and then roll out the second crescent roll dough over top. Pinch the seams together.
Brush the top layer of crescent roll dough with olive oil and sprinkle with parmesan cheese. Season with Italian Seasoning and garlic powder.
Bake the antipasto squares for 35 minutes until golden brown and cooked through.
Allow the Antipasto Squares to cool for 15 minutes before slicing.

Notes

Crescent squares can be assembled up to 24 hours in advance and stored in the refrigerator wrapped tightly with plastic wrap.

To bake, allow to sit at room temperature for 30 minutes before baking.

Nutrition