Best Antipasto Squares Recipe
These are absolutely, hands-down, the best finger food in the history of appetizer recipes!
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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.
Nutrition
Calories: 180kcal | Carbohydrates: 12g | Protein: 12g | Fat: 9g