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 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Appetizer, lunch
Cuisine: American, Italian
Keyword: antipasto squares, crescent roll
Servings: 8
Calories: 426.14kcal
Author: Kellie
Cost: $12
Equipment
baking dish
Ingredients
28 ounce canscrescent roll dough
1/4lbthinly sliced capicola
1/4 lbpepperoni
1/4 lbthinly sliced salami
1/2lb thinly sliced provolone cheese
1/2lb sliced colby jack
1cuppepperoncini
2tbspolive oil
1/4 cup grated parmesan cheese
2tbspItalian 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.