Antipasto Squares Recipe
Antipasto Squares are savory baked crescent squares filled with ham, salami, pepperoni, provolone, Swiss cheese, roasted red peppers, and pesto topping.
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Servings: 24 squares
Ingredients
- 2 cans / 8 oz each refrigerated crescent rolls or crescent sheets
- 1/4 lb thinly sliced deli ham
- 1/4 lb thinly sliced salami
- 1/4 lb thinly sliced pepperoni
- 1/4 lb provolone cheese slices
- 1/4 lb Swiss cheese slices
- 1 jar / 12 oz roasted red peppers drained and cut into strips
- 3 large eggs
- 3 tbsp grated Parmesan cheese
- 1 tbsp basil pesto
Instructions
- Preheat the oven to 350ºF.
- Lightly coat a 9x13-inch baking pan with cooking spray.
- Unroll one can of refrigerated crescent rolls or crescent sheet dough.
- Place the dough in the bottom of the prepared baking pan.
- If using crescent rolls with perforations, press the seams together to form one even sheet of dough.
- Layer the thinly sliced deli ham evenly over the dough.
- Arrange the Swiss cheese slices over the ham.
- Layer the thinly sliced salami over the Swiss cheese.
- Arrange the provolone cheese slices over the salami.
- Layer the thinly sliced pepperoni over the provolone cheese.
- Place the drained roasted red pepper strips evenly over the pepperoni.
- Unroll the second can of refrigerated crescent rolls or crescent sheet dough.
- Place the dough over the roasted red peppers.
- Press the seams together, if needed, and gently seal the edges as much as possible.
- In a medium bowl, whisk together the eggs, grated Parmesan cheese, and basil pesto until fully combined.
- Pour the egg mixture evenly over the top layer of crescent dough.
- Cover the baking pan with aluminum foil.
- Bake the antipasto squares, covered, for 30 minutes.
- Remove the aluminum foil.
- Continue baking for an additional 15 to 20 minutes, or until the top is golden brown and the dough is fully cooked.
- Remove the pan from the oven.
- Allow the antipasto squares to rest for 5 to 10 minutes before slicing.
- Cut into 24 squares.
- Serve warm or at room temperature.
Notes
To make this Antipasto Squares Recipe gluten free, replace the refrigerated crescent rolls with certified gluten-free crescent dough or a suitable gluten-free pastry dough.
Confirm that the deli ham, salami, pepperoni, provolone cheese, Swiss cheese, roasted red peppers, eggs, Parmesan cheese, and basil pesto are labeled gluten free.
Check processed meats carefully, as some brands may contain gluten-based fillers, flavorings, or cross-contact warnings.
Use gluten-free cooking spray and verify that all seasonings and jarred ingredients are gluten free.
Prepare the recipe with clean cookware, cutting boards, knives, bowls, whisks, and utensils to avoid gluten cross-contact.
If serving with dips or sauces, choose gluten-free marinara, pesto, or other gluten-free accompaniments.