If you ever need to make a dish to bring to a party, or if you’re having a party at home and you want to serve amazing appetizers, these antipasto squares are it. They are literally the best finger food I have ever tried.
A little disclaimer though, they are addictive! You will want to double this antipasto squares recipe for sure! This is one of the many Pillsbury appetizer recipes you can make using their refrigerated crescent dough, but I think it’s the best.
Ingredients you’ll need:
To make these super easy antipasto squares, you will need the following:
- Pillsbury refrigerated crescent dough. 2-8oz tubes, one for the top and one for the bottom
- Deli ham. Thin-cut deli-style ham, your favorite brand is perfect
- Pepperoni. Again, your favorite brand is ok.
- Provolone cheese. 12 slices are what we’ll need to make these amazing squares
- Mozzarella cheese. You can use sliced or shredded mozzarella. I chose shredded because I wanted it to cover the whole area
- Pepperoncini. Add as many or as few as you like. The more you add, the spicier the filling
- Sun-dried tomatoes. You can use the ones packed in oil or the dry ones. If you choose to use the ones packed in oil, just make sure you drain them as much as you can
- Extra virgin olive oil to brush the top and bottom of our squares
- Italian seasoning for sprinkling over the top.
How To Make Antipasto Squares?
Preheat the oven to 350 F and brush the bottom of a 9×13-inch baking dish with olive oil. Unroll a sheet of crescent dough and press it to the bottom of the dish and about ½ inch up the sides.
Lay 6 slices of provolone cheese on top of the dough, followed by a layer of pepperoni, then shredded mozzarella, ham, pepperoncini, and finally a layer of sun-dried tomatoes.
Repeat the layers one more time and place the top layer of crescent dough, pinching it to the sides of the one on the bottom if you can.
Brush the top layer of dough with olive oil and sprinkle it with Italian seasoning. Bake for 30 minutes or until the top is slightly brown. Let it rest for about 10 mins and cut it into squares.
What To Serve With Antipasto Squares?
If you are throwing a party, these antipasto squares are the way to go for appetizers! If you want to make more, I recommend you take a look at my Savory Party Bread Recipe, you can also make my famous Hawaiian Chicken Kabobs Recipe with Pineapple and for a sweet treat, try my Easy Oreo Cheesecake Bars, No Bake Chocolate Oatmeal Bars or The Best Lemon Brownies with Glaze, they are amazing!
How to Store and Reheat?
You can store your antipasto squares in an airtight container and in the fridge for 4 days. I would recommend placing a square of waxed paper in between each square so they don’t stick together.
To reheat, simply place them into the toaster oven or the oven at 350 F for about 5-10 mins.
Can I Freeze These?
You definitely can, just remember to place a square of waxed paper in between them so they don’t stick to each other. You can freeze them for up to 4 months.
Best Antipasto Squares Recipe
- 2-8 oz tubes crescent dough
- ½ lb deli ham, divided
- ¼ lb pepperoni, divided
- 12 slices Provolone cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1-8 oz jar pepperoncini, divided
- 1 cup sundried tomatoes, divided
- 1 tbsp extra virgin olive oil, divided
- 2 tsps Italian seasoning
- Preheat the oven to 350 F and brush the bottom of a 9x13 inch baking dish with ½ tablespoon of olive oil. Unroll one tube of crescent dough and press it to the bottom and sides (up ½ inch) of the baking dish
- Place 6 slices of Provolone over the dough
- Top the Provolone slices with half of the pepperoni
- Sprinkle half of the mozzarella over the pepperoni
- Top the mozzarella evenly with half of the ham slices
- Add half of the pepperoncini and sundried tomatoes on top of the ham and repeat all layers
- Top with the remaining crescent dough and pinch the edges to the one on the bottom if you can
- Brush with the remaining olive oil and top with Italian seasoning. Bake for 30 mins or until slightly brown