Antipasto Squares are the ultimate party appetizer, layering savory deli meats, cheeses, and roasted red peppers between golden crescent rolls. This crowd-pleaser is impossible to resist and incredibly easy to make.
These warm, cheesy squares are finished with a savory parmesan-egg-pesto topping that bakes into a golden crust. Ideal for potlucks, game days, or holiday spreads, they disappear fast.
Star Ingredients That Make Antipasto Squares Irresistible
- Refrigerated crescent rolls – Buttery and flaky, these form the perfect base and top crust for the layered filling.
- Deli ham – Adds a mild, savory touch that balances out the stronger cured meats.
- Salami – Brings bold, peppery depth to the filling with a hint of spice.
- Pepperoni – Adds smoky, zesty richness and a crowd-favorite flavor.
- Provolone cheese – Melts beautifully with a mellow sharpness that enhances the meat.
- Swiss cheese – Offers nutty complexity and gooey texture between layers.
- Roasted red peppers – Bring sweetness and a touch of smokiness for balance.
- Eggs, parmesan cheese, and pesto – Whisked together, this trio creates a savory topping that bakes into a golden, cheesy finish.
Let’s Layer It Up: How to Make Antipasto Squares
Start by pressing one crescent roll sheet into your baking pan as the base.
Layer the meats and cheeses in order, finishing with vibrant roasted red peppers. Add the second crescent sheet on top and seal the edges.
Pour a whipped mixture of eggs, parmesan, and pesto over the entire top, cover with foil, and bake. Finish uncovered until beautifully golden and puffed.
Once cooled slightly, cut into generous squares and serve warm or at room temperature.
Tips, Swaps & Creative Twists for Antipasto Squares
Antipasto Squares are as customizable as they are delicious. Switch up the meats with capicola, mortadella, or turkey if you’d like a lighter option. You can also experiment with cheeses—mozzarella or fontina work great for extra meltiness.
If you love a bit of tang, add banana peppers or sliced pepperoncini for an extra zing. For a Mediterranean flair, try layering in a few olives or marinated artichokes.
Make sure to drain your roasted red peppers well—excess moisture can make the bottom crust soggy. Pressing the top crescent layer firmly at the edges also helps seal in the goodness.
Keep ‘Em Fresh: Storing Antipasto Square Leftover
If you’re lucky enough to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer for best texture—this keeps the crust crisp.
They also freeze well! Wrap individual squares tightly in foil or plastic, then place in a freezer bag. Reheat straight from frozen at 350ºF until warmed through.
Antipasto Squares
Ingredients
- ¼ pound sliced provolone cheese
- 1 tablespoon basil pesto
- ¼ pound sliced salami
- 2 8-ounce cans refrigerated crescent roll dough or sheet
- 3 large eggs
- ¼ pound sliced deli ham
- ¼ pound sliced pepperoni
- 3 tablespoons grated parmesan cheese
- 1 12-ounce jar roasted red peppers, drained and sliced into strips
- ¼ pound sliced Swiss cheese
Instructions
- Preheat the oven to 350ºF and lightly grease a 9×13-inch baking dish with cooking spray.
- Unroll one can of crescent dough and press it into the base of the prepared dish, ensuring it evenly covers the bottom.
- Create successive layers with the ham, Swiss cheese, salami, provolone, pepperoni, and roasted red peppers, spreading each component uniformly.
- Unroll the second can of crescent dough and carefully place it over the layered ingredients, pinching the seams to seal the top.
- In a small bowl, thoroughly whisk together the eggs, grated parmesan, and basil pesto. Pour the egg mixture over the dough-covered filling, distributing it evenly. Cover the dish with aluminum foil.
- Bake for 30 minutes while covered, then remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden and set.
- Allow to cool slightly before slicing into squares for serving.
Notes
Pepperoncini or banana peppers can be included for added tang.
