This easy Antipasto Appetizer Squares bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!
Find more Italian recipes here: http://hoohla.cooking/category/authentic-food/italian-food
A perfect recipe if you want heavier finger foods for a party or an alternative to chips and dip. There are layers upon layers of Italian meats and cheese, all between the buttery crescent dough.
I used pepperoni, salami, and capicola, along with provolone, mozzarella, and fontina cheeses, but you can switch any of those up if you prefer different meats and cheeses. It may be even jarred or canned mushrooms. The possibilities for customized variations are endless!Print
Antipasto Appetizer Squares
- Category: Snack
- Cuisine: Italian
- 16 ounce tubes crescent dough sheets
- ¼ pound hard salami
- ¼ pound thinly sliced provolone cheese
- ¼ pound pepperoni
- ¼ pound thinly sliced mozzarella cheese
- ¼ round capicola
- ¼ pound thinly sliced fontina cheese
- 12 ounce jar roasted red peppers, drained, patted dry, and sliced into thin strips
- 4 eggs (divided)
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9×13-inch baking dish.
- Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
- In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
- Unroll the second package of crescent sheets and place them over the filling.
- In a small bowl, lightly beat the remaining egg and brush over the pastry.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown.
- Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.
You can also use crescent rolls instead of the crescent sheets, but you will need to be sure to press together the perforations in the dough before using.