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Best Antipasto Squares Recipe

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These are absolutely, hands-down, the best finger food in the history of appetizer recipes!
Best Antipasto Squares Recipe

I always recommend making two batches of antipasto squares. They are absolutely, hands-down, the best finger food in the history of appetizer recipes. Deli ham, pepperoni, mozzarella cheese, provolone cheese, pepperoncini, and sun dried tomatoes are sandwiched between layers of easy-to-use refrigerated crescent dough and baked into hot snack perfection. They will be gone in record time!

Best Antipasto Squares Recipe

What Goes Into Antipasto Squares?

Get these ingredients prepped for the best appetizer of your life:

  • Refrigerated crescent dough
  • Deli ham
  • Pepperoni
  • Provolone cheese slices
  • Shredded Mozzarella cheese
  • Pepperoncini
  • Sun-dried tomatoes (if you use the oil-packed kind, drain them well)
  • Extra virgin olive oil
  • Italian seasoning

Best Antipasto Squares Recipe

How To Use Refrigerated Crescent Dough To Make Appetizers?

In this appetizer recipe, we will use two tubes of refrigerated crescent dough to make a baked “sandwich” appetizer by following these steps:

  1. Brush the bottom and sides of a 9×13-inch baking dish with ½ tbsp of olive oil
  2. Preheat the oven to 350 F
  3. Unroll a tube of dough and press it into the bottom and ½ inch up the sides of the baking dish.
  4. Add the filling layers like this (trying to cover the whole span of the dish)6 slices of provolone cheese over the dough
  • ½ of the pepperoni slices
  • Sprinkle half of the shredded mozzarella over the pepperoni
  • Add half the deli ham slices
  • Sprinkle half of the pepperoncini and sun-dried tomatoes over the ham
  • Repeat the layers
  1. Unroll the other tube of crescent dough over the filling and try to press the edges of both the top and bottom half of the dough together if you can.
  2. Brush the top layer of dough with the remaining ½ tbsp olive oil and sprinkle it with Italian seasoning evenly on top.
  3. Bake for 30 mins or until golden brown. Let it rest for 10 mins before cutting it into squares so the cheese can settle a little bit.

Best Antipasto Squares Recipe

Other Appetizer Recipes For You:

  • Best Creamed Spinach Recipe
  • Honey Garlic Chicken Wings
  • Easy Crab Rangoon Dip
  • Best Tuscan Butter Mushrooms Recipe
  • Hot Spinach Artichoke Dip
Best Antipasto Squares Recipe

Best Antipasto Squares Recipe

These are absolutely, hands-down, the best finger food in the history of appetizer recipes!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 180kcal

Ingredients

  • 2- 8 oz tubes refrigerated crescent dough
  • ½ lb thinly sliced deli ham divided
  • ¼ lb pepperoni slices divided
  • 12 slices Provolone cheese divided
  • 2 cups shredded Mozzarella cheese divided
  • 1- 8 oz jar sliced pepperoncini divided
  • 1 cup sun-dried tomatoes chopped and divided
  • 1 tbsp extra-virgin olive oil
  • 2 tsp Italian seasoning

Instructions

  • Brush the bottom and sides of a 9x13-inch baking dish with ½ tbsp of olive oil
  • Preheat the oven to 350 F
  • Unroll a tube of dough and press it into the bottom and ½ inch up the sides of the baking dish.
  • Add the filling layers like this (trying to cover the whole span of the dish)
  • 6 slices of provolone cheese over the dough
  • ½ of the pepperoni slices
  • Sprinkle half of the shredded mozzarella over the pepperoni
  • Add half the deli ham slices
  • Sprinkle half of the pepperoncini and sun-dried tomatoes over the ham
  • Repeat the layers
  • Unroll the other tube of crescent dough over the filling and try to press the edges of both the top and bottom half of the dough together if you can.
  • Brush the top layer of dough with the remaining ½ tbsp olive oil and sprinkle it with Italian seasoning evenly on top
  • Bake for 30 mins or until golden brown. Let it rest for 10 mins before cutting it into squares so the cheese can settle a little bit.

Notes

  • When adding the different layers, make sure to cover the whole area so every bite has a bit of everything.
  • Let the dish sit for about 10 mins before cutting the squares so the melted cheeses can settle and not ooze out once you cut them.
  • If you are feeding children, I recommend not adding pepperoncini. They can be a bit spicy.
You will not want to lose this recipe, so pin it now!

Nutrition

Calories: 180kcal | Carbohydrates: 12g | Protein: 12g | Fat: 9g
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