Search thousands of recipes reviewed by home cooks like you.

Antipasto Squares

Antipasto Squares

  • Prep

  • Cook

  • Ready In

Lori G.

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 C).
  2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
  3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
  4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lori G.
463
8/28/2005

A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham - I've gotten apple/honey ham (it's dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! :)

COURTNEYGRIFF
269
8/5/2007

YUM!!!!!!!!!!! I took these to a party and they were a MAJOR HIT!!!! I spruced up the recipe a little bit after reading the reviews. Once I spread the bottom crust in the pan, I covered it with a thin layer of sun dried tomato pesto and baked it for 6 minutes. While that was baking I dried the roasted red peppers between 2 paper towels like others suggested, I also dried the ham that way too. On the semi-baked bottom layer, I put a layer of prvolone, then salami, then ham, then pepperoni, then a layer of shredded mozzarella, then I sprinkled some garlic powder over all that. I used 4 eggs and about 5-6 tablespoons of parmesan and put the top layer of crescent rolls on and used 1 more egg for an egg wash on the top of the dough. I baked it at 375 for 20 minutes without foil, checked it and found it getting to be a little too brown and loosely tented it with foil for the last 25 minutes. I let it cool in the pan for 30 minutes before cutting it. I cut it into about 40 little pieces, held them together with toothpicks and served at room temp. They were THE HIT of the party and there was some good food there!! Thanks for such a great recipe and all the good reviews!

Heather Lynn
145
8/26/2007

Oh my goodness! Followed previous advice about baking the bottom layer for 6 minutes, and that is all I changed. Ranting and raving followed! Great, unique snack for a get-together. I didn't have the greasy problems that others have noted, and I made sure that the peppers drained on paper towels prior to making it. Thanks for a great recipe!