You know those recipes that just work every single time? That’s exactly how I feel about these baked antipasto squares. They’ve become my secret recipe for parties, potlucks, or honestly, even lazy weekend dinners. The first time I made them, it was one of those last-minute “Oh no, I need to bring something!” moments. I basically raided the fridge for anything that resembled antipasto—deli meat, cheese, some jarred peppers—and stuffed it all between crescent dough. Miraculously, they turned out perfect, and they’ve been a go-to ever since.
Here’s the thing: if you love a good antipasto platter, you’ll adore this recipe. It has all those bold, salty, tangy flavors layered into something warm, cheesy, and buttery. The best part? It’s so forgiving. Don’t have salami? Use pepperoni. Not a fan of banana peppers? Skip them. I’ve made these squares a dozen different ways, and they never disappoint.
I can’t wait for you to try them—just be ready for the tray to vanish in minutes.
What Are Baked Antipasto Squares?
Okay, picture this: all the delicious flavors of an antipasto platter (think Italian deli meats, cheeses, roasted veggies, and olives) baked into a flaky, golden crust. It’s basically an antipasto sandwich casserole that you can slice into neat little squares. Perfect for sharing, perfect for snacking.
These squares work for just about any occasion. They’re easy to make ahead, slice beautifully, and can be served warm or at room temperature—so low maintenance! Plus, they’re one of those dishes that feel fancy without actually being fancy (my favorite kind).
Let’s break it down.
Ingredients You’ll Need
Here’s what you’ll need to make this magic happen. Don’t be afraid to make swaps based on what you have in your fridge!
- 2 cans of crescent roll dough
This is your crust—light, flaky, and buttery. I use the crescent dough sheets when I can find them (no seams to pinch together), but the regular kind works too. - 1/2 pound sliced deli ham
Thin, but not paper-thin. If you’re not a ham fan, turkey or chicken would work too. - 1/2 pound sliced Genoa salami
The salami gives it that bold, slightly spicy kick. If you have pepperoni or soppressata, go for it. - 1/2 pound sliced provolone cheese
Provolone is my go-to for that creamy melt. Mozzarella works too if you want something milder. - 1/2 pound sliced cheddar cheese
I love the slight sharpness cheddar adds here. You could swap it for Monterey Jack or even Swiss. - 1 cup roasted red peppers (drained and patted dry)
These are essential for a touch of sweetness and tang. - 1/2 cup banana pepper rings (drained and patted dry)
For a little zing. Pepperoncini would work, or you can skip them if you’re not into tangy flavors. - 1/2 cup sliced black olives
Optional, but they add a briny, salty kick. - 2 large eggs
One egg goes into the filling to help hold it all together, and the other is for brushing the top crust. - 1 tablespoon grated Parmesan cheese
A little sprinkle on top for flavor and a golden finish. - 1/2 teaspoon dried oregano
Just a pinch of Italian herbs to tie everything together.
How to Make Baked Antipasto Squares
Making these squares is easy—you’ll spend more time layering ingredients than doing any actual “cooking.” Here’s how it’s done:
1. Prep Your Oven and Dish
Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and either line it with parchment paper or lightly grease it.
Pro tip: Keep your crescent roll dough in the fridge until you’re ready to use it. Warm dough can get sticky and tricky to handle.
2. Start with the Bottom Layer of Dough
Roll out one can of crescent roll dough and press it into the bottom of your baking dish. If you’re using the regular kind with perforations, pinch the seams together to form one solid sheet. Let the dough come up the sides of the pan just a bit—it’ll help hold all the delicious fillings in place. (source: Ineskohl.info)
3. Layer Your Fillings
Now the fun part: layering! This doesn’t have to be perfect, but try to spread everything out evenly so each bite gets a little of everything. Here’s how I like to layer:
- A layer of ham.
- A layer of provolone cheese.
- The salami.
- The cheddar cheese.
- Sprinkle on the roasted red peppers, banana peppers, and olives.
If you still have more ingredients left, repeat the layers! I usually stop after two rounds, but you do you.
4. Top It Off
Roll out the second can of crescent roll dough and gently lay it over the top of your fillings. Pinch the edges of the top and bottom dough together to seal everything in. If you want to get fancy, use a fork to crimp the edges for a nice, clean look.
5. Add Egg Wash and Seasoning
Beat one egg and brush it over the top layer of dough—this will give the crust that beautiful golden shine. Sprinkle with grated Parmesan and a pinch of dried oregano for extra flavor.
6. Bake to Perfection
Bake your antipasto squares for 30–35 minutes, or until the top is puffed and golden brown. Your kitchen will smell incredible, I promise.
7. Let Them Rest
Here’s the hardest part: let the squares cool for at least 15–20 minutes before cutting into them. This helps the layers set so you can slice clean squares without everything falling apart.
Once cooled, grab a sharp knife and cut into squares or rectangles. Serve warm, at room temp, or even cold—they’re delicious no matter what.
Make-Ahead Tips
These squares are super forgiving when it comes to timing. You can assemble everything a few hours ahead, cover the dish with plastic wrap, and refrigerate until you’re ready to bake.
Leftovers (if there are any) reheat beautifully in the oven—just pop them into a 300°F oven for 10–15 minutes to warm them through.
Why This Recipe Works
The beauty of this recipe is in its simplicity. It’s all about layering bold, flavorful ingredients and letting the crescent dough do the heavy lifting. The buttery crust ties everything together, and those roasted peppers and banana peppers add just enough brightness to balance the richness of the meats and cheeses.
If you’re looking for a recipe that’s easy to make, totally customizable, and guaranteed to impress, this is it. Serve these baked antipasto squares at your next gathering, or make them just because—either way, they’ll disappear before you know it. Enjoy!
