Easy Appetizer: Antipasto Squares


Add a simple Italian appetizer to your menu with these Antipasto Squares. This tasty recipe relies on a mix of cured meats, cheeses, and crescent rolls to give classic Antipasto dishes a unique twist. Plus, these easy-to-prepare Antipasto Squares have minimal prep and cleanup time and will keep your guests coming back all winter.


  • 2 (10 oz) cans refrigerated crescent dinner rolls
  • ¼ lb boiled ham, thinly sliced
  • ¼ lb provolone cheese, thinly sliced
  • ¼ lb Swiss cheese, thinly sliced
  • ¼ lb Genoa salami, thinly sliced
  • ¼ lb pepperoni sausage, thinly sliced
  • 1 (12 oz) jar roasted red peppers, drained and cut into thin strips
  • 3 eggs
  • 3 tbsp grated Parmesan cheese
  • ½ tsp ground pepper


  1. Preheat oven to 350 degrees F.
  2. Unroll one package of crescent roll dough, and cover the bottom of a 9×13 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 egg mixture over the peppers.
  4. Unroll the second package of dough, and place over the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
  5. Bake for 25 minutes. 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.