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Antipasto Squares

I’ll never forget the first time I tasted these Antipasto Squares (and I’m sure my teammates who were with me won’t either).  We were at an away tennis match, where traditionally the home team provides a spread of food.  These little bites of ooey-gooey-love got our attention in a hurry.  I have no idea if we won or lost our match that day, but leaving with the recipe for Antipasto Squares was a Win in my book!

Antipasto Squares

I have since made them many times (and based on these old photos will need to make them again soon).  The smell of warm buttery croissants alone draws you in.  Combine that with all your favorite Italian meats and cheeses and you’ve got flavor magic.  The roasted red peppers give them that familiar antipasto flavor which all comes together as they bake.  There’s no question, these Antipasto Squares are rich.  I found cutting them into 1 1/2″ squares gives you a nice two-bite sample that’s easy to handle and allows you to come back for more with no very little guilt ;)  These are a fantastic party food served warm or perhaps even better at room temperature.  Delizioso!

p.s.  I’m sharing this recipe from my What’s for Dinner archive because today is National Croissant Day :)  I don’t make these things up.

Antipasto Squares

Libby with Lemony Thyme

All Recipes
Course Appetizer


  • 2 10 ounce cans refrigerated crescent dinner rolls
  • 1/4 lb. thinly sliced boiled ham
  • 1/4 lb. thinly sliced provolone cheese
  • 1/4 lb. thinly sliced Genoa salami
  • 1/4 lb.d thinly sliced Swiss cheese
  • 1/4 lb. thinly sliced pepperoni sausage
  • 1 12 ounce jar roasted red peppers, drained, cut into thin strips
  • 3 eggs
  • 3 Tbl. grated Parmesan cheese
  • 1/2 tsp. pepper


  • Preheat oven to 350 degrees
  • Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, salami, Swiss cheese, pepperoni, and red peppers, on top of the dough.
  • In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
  • Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.