These Antipasto Squares are a flavorful appetizer recipe made with crescent roll dough! With cheese, ham, salami, pepperoni, roasted red peppers, and peperoncini, each bite is full of savory flavor.
Some of my favorite appetizers are made with crescent roll dough—Veggie Pizza, Sausage Cream Cheese Crescent Rolls, Taco Ring, and Cranberry Brie Bites. These antipasto squares take all the flavors of a classic Italian antipasto tray and combine them with soft, puffy crescent roll dough for a hand-held appetizer that’s impossible to resist!
Seriously, these antipasto squares will be the hit of any party. They’re perfect for game day get-togethers and big holiday parties, and easy enough to make for those impromptu gatherings that come together with only a day’s notice.
You could even have antipasto squares for a weeknight dinner with a salad on the side!
Easy Antipasto Squares Recipe
A traditional antipasto spread has a variety of meats, cheeses, and vegetables, and that’s exactly what you’ll find in these antipasto squares. I like to keep things simple by using only ham, salami, pepperoni, cheese, and peppers (both mild and spicy!), but you could definitely add in some olives or artichoke hearts if you like.
The crescent roll dough holds everything in place, so even though it might seem like a lot of toppings here, it all works out and you’ll end up with so many layers of flavor in every bite!
See recipe card below this post for ingredient quantities and full instructions.
- Crescent roll dough
- Provolone cheese
- Deli ham – You could substitute prosciutto for more authentic flavor.
- Hard salami – Or use Genoa salami.
- Mozzarella cheese
- Roasted red bell peppers – While you can make your own roasted red peppers, it’s much easier to buy a jar!
- Peperoncini peppers – Peperoncini have a bit of a kick, but you can usually find milder varieties if you prefer.
- Olive oil
- Parmesan cheese
- Dried oregano
- Salt & black pepper
How to Make Antipasto Squares
Preheat your oven to 350ºF and lightly grease a 9×13 baking dish with cooking spray.
2. Prep the Dough
Place one can of crescent roll dough into the prepared baking dish. Unroll the dough and pinch together the seams, then brush with a tablespoon of olive oil. Season with salt, pepper, and ½ tablespoon of oregano.
3. Add the Fillings
Layer the meat, provolone, mozzarella, roasted peppers, and peperoncini onto the crescent roll dough.
4. Finish Assembling
Top the fillings with the other tube of crescent dough, pinching the seams together to seal. Brush the top of the dough with the remaining olive oil and season with salt, pepper, and the rest of the oregano. Sprinkle with Parmesan.
Bake the antipasto squares in the preheated oven for 30 to 35 minutes, or until the dough is golden brown and crispy. Cool for 15 minutes, then cut and serve.
Tip: If the crust gets too dark during the baking time, cover it with foil and return it to the oven.
How to Store and Reheat Antipasto Squares
To store, wrap leftover squares tightly in plastic wrap or place in an airtight container and store in the fridge for 3-4 days.
To reheat, place squares on a baking sheet and bake at 350ºF for 10-12 minutes or until heated through.
Yes, you can! Just follow the recipe as written, but use thawed puff pastry sheets in place of the 2 cans of crescent rolls.
Yes, antipasto is a traditional Italian appetizer that typically includes a variety of meats, cheeses, and vegetables. These Antipasto Squares are a fun twist on the classic dish!
No, they are not the same. Pizza dough is usually made with yeast and is meant to be rolled out, while crescent dough is made with baking powder and forms into light, fluffy rolls.
A traditional Italian antipasto tray usually has a variety of cured Italian meats, cheeses, olives, and marinated or pickled vegetables.
- 2 8oz tubes crescent roll dough
- 8 oz provolone cheese sliced
- ¼ lb Deli ham sliced
- ¼ lb hard salami sliced
- ¼ lb. pepperoni sliced
- ¼ lb mozzarella cheese sliced
- 1 12oz can roasted red bell peppers sliced thin
- ½ cup jarred pepperoncini peppers drained
- 2 tbsp olive oil
- ¼ cup parmesan cheese grated
- 1 tbsp dried oregano
- salt & black pepper to taste
- Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
- Place one unrolled can of crescent rolls into the prepared baking dish and pinch together the seams. Brush with 1 tbsp of olive oil. Season with salt, pepper, and ½ tbsp of oregano.
- Layer the ham, salami, pepperoni, provolone, mozzarella, roasted peppers, and pepperoncini. Top with the other can of crescent rolls, pinching seams together again.
- Brush with remaining olive oil and season with salt, pepper, and remaining oregano. Sprinkle with parmesan.
- Bake for 30-35 minutes or until the dough is golden brown and crispy. If the crust gets too dark, cover with foil.
- Let cool for 15 minutes before serving.