This easy Antipasto Appetizer Squares bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!
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!
- 16 ounce tubes crescent dough sheets
- ¼ pound salami
- ¼ cup grated Parmesan cheese
- ¼ pound cheese (thinly sliced)
- ¼ pound pepperoni
- ¼ pound mozzarella (thinly sliced)
- 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)
- ½ teaspoon black pepper
For Antipasto Appetizer Squares 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 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 one egg and brush over the pastry.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown.
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.