Italian Antipasto Squares
Delight your taste buds with these savory and satisfying Italian Antipasto Squares, an irresistible recipe that transforms classic Italian flavors into a portable, shareable dish. Featuring layers of tender crescent roll dough, a medley of thinly sliced ham, salami, and pepperoni, and melted provolone and mozzarella cheeses, each square is bursting with hearty, mouthwatering goodness. Roasted red peppers and briny black olives add a tangy twist, while a rich Parmesan-egg mixture ties everything together with subtle notes of oregano and garlic. Perfect for parties, potlucks, or a quick lunch, these antipasto squares are easy to prepare in under an hour and can be enjoyed warm or at room temperature. Whether you’re hosting a gathering or meal-prepping for the week, this versatile recipe is sure to impress!
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Recipe Information
Ingredients
- 16 oz Refrigerated crescent roll dough
- 6 oz Thinly sliced ham
- 6 oz Thinly sliced salami
- 6 oz Thinly sliced pepperoni
- 6 oz Provolone cheese
- 6 oz Mozzarella cheese
- 1 cup Roasted red peppers, drained and sliced
- 0.5 cup Black olives, sliced
- 3 large Eggs, lightly beaten
- 0.25 cup Grated Parmesan cheese
- 1 tsp Dried oregano
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 to taste Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together to form a solid layer.
Layer the ham, salami, and pepperoni evenly over the dough.
Next, layer the provolone cheese and mozzarella cheese evenly over the meats.
Scatter the roasted red peppers and sliced black olives evenly on top of the cheese layers.
In a medium bowl, whisk together the eggs, grated Parmesan cheese, oregano, garlic powder, salt, and black pepper until well combined.
Pour half of the egg mixture evenly over the layered ingredients in the dish.
Unroll the second can of crescent roll dough and lay it on top of the filling, again pinching seams together to form a solid layer.
Pour the remaining egg mixture evenly over the top layer of dough, brushing it to cover the surface completely.
Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
Remove from the oven and allow to cool for at least 15 minutes so the layers can set.
Cut into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 5.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
