Antipasto Squares

by

Ingredients

  • 2 cans refrigerated crescent roll dough
  • ¼ pound sliced deli ham
  • ¼ pound sliced Genoa salami
  • ¼ pound sliced pepperoni
  • ¼ pound sliced provolone cheese
  • ¼ pound sliced mozzarella cheese
  • 1 (12 oz) jar roasted red peppers, drained and sliced
  • 3 eggs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried Italian seasoning
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat and Prepare the Pan
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Create the Base Layer
    Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish, pinching seams together to seal.
  3. Layer the Goodness
    Begin layering the ingredients: ham, salami, pepperoni, provolone, mozzarella, and roasted red peppers. Continue layering until all ingredients are used.
  4. Whisk the Egg Mixture
    In a small bowl, whisk together 3 eggs, Parmesan cheese, Italian seasoning, and black pepper. Pour this mixture evenly over the layered ingredients — it binds everything together and adds a rich, savory flavor.
  5. Top It Off
    Unroll the second can of crescent dough and lay it carefully over the top. Pinch the edges to seal and brush lightly with a beaten egg for a glossy finish.
  6. Bake and Cool
    Bake for 30–35 minutes, or until the top is golden brown and puffed. Allow the squares to cool for at least 30 minutes before cutting — this helps the layers set beautifully.
  7. Slice and Serve
    Cut into squares or rectangles. Serve warm or at room temperature, and watch them disappear fast!

Tips for Success

  • Drain your roasted peppers well — excess liquid can make the layers soggy.
  • Use quality deli meats and cheeses for authentic Italian flavor.
  • Make ahead! Antipasto Squares taste even better after a few hours when the flavors meld together.