Italian Antipasto Squares
Updated: Jul 28, 2022
All the classic ingredients of antipasto salad encased in a tender crescent dough crust for a delicious, hearty appetizer or main dish. Stuffed with layers of Italian meats and cheeses, red peppers, and pepperoncinis, sandwiched between layers of buttery crescent dough, and topped with a Parmesan, pesto, egg mixture, this twist on antipasto comes together quickly making it the perfect savory dish for any party.
2 (8oz) tubes refrigerated crescent sheets or rolls
⅓ lb deli ham, thinly sliced
⅓ lb Swiss cheese, thinly sliced
⅓ lb Genoa salami, thinly sliced
⅓ lb provolone cheese, thinly sliced
1 cup pepperoncini, drained and cut into strips
1 cup roasted red peppers, drained and cut into strips
3 large eggs
Parmesan Pesto Topping
¼ cup freshly grated Parmesan
1 Tbsp basil pesto
½ tsp ground black pepper
½ tsp garlic powder
Preheat oven to 350°F. Lightly spray a 9x13" baking pan with nonstick cooking spray.
Unroll one tube of crescent sheets and press into the bottom of the prepared baking pan to the edges. (If using crescent rolls, pinch together the seams to create one seamless layer.)
Layer the ham, Swiss, salami, provolone, pepperoncini, and red peppers on top of the dough.
Unroll the remaining tube of crescent sheets and place on top of peppers. (If using crescent rolls, pinch together the seams to seal.)
Parmesan Pesto Topping
In a small bowl, whisk together the eggs, Parmesan, pesto, pepper, and garlic powder. Brush evenly all over the top of the crescent dough.
Bake for 30-40 minutes until evenly golden brown and cooked through. (If the dough is browning too quickly, cover with aluminum foil sprayed with nonstick cooking spray.)
Allow to cool for at least 15 minutes before cutting into squares. Squares can be served warm or cold.
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