Antipasto Squares Recipe -
Antipasto Squares Recipe
  • READY IN 1 hr

Antipasto Squares

Recipe by  

"Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 C).
  2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
  3. 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.
  4. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2005

A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham - I've gotten apple/honey ham (it's dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! :)

Most Helpful Critical Review
Jan 31, 2011

This was an OK dish. I was disappointed in this after reading all of the fantastic reviews. My husband and I thought that the butter flavor of the crescent rolls didn't match the other ingredients. We would probably enjoy this more if we used broad dough instead.

Aug 05, 2007

YUM!!!!!!!!!!! I took these to a party and they were a MAJOR HIT!!!! I spruced up the recipe a little bit after reading the reviews. Once I spread the bottom crust in the pan, I covered it with a thin layer of sun dried tomato pesto and baked it for 6 minutes. While that was baking I dried the roasted red peppers between 2 paper towels like others suggested, I also dried the ham that way too. On the semi-baked bottom layer, I put a layer of prvolone, then salami, then ham, then pepperoni, then a layer of shredded mozzarella, then I sprinkled some garlic powder over all that. I used 4 eggs and about 5-6 tablespoons of parmesan and put the top layer of crescent rolls on and used 1 more egg for an egg wash on the top of the dough. I baked it at 375 for 20 minutes without foil, checked it and found it getting to be a little too brown and loosely tented it with foil for the last 25 minutes. I let it cool in the pan for 30 minutes before cutting it. I cut it into about 40 little pieces, held them together with toothpicks and served at room temp. They were THE HIT of the party and there was some good food there!! Thanks for such a great recipe and all the good reviews!

Aug 26, 2007

Oh my goodness! Followed previous advice about baking the bottom layer for 6 minutes, and that is all I changed. Ranting and raving followed! Great, unique snack for a get-together. I didn't have the greasy problems that others have noted, and I made sure that the peppers drained on paper towels prior to making it. Thanks for a great recipe!

Oct 09, 2005

I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you're able to cover the entire dish. I will probably not be making this again.

Mar 22, 2007

I am asked to make this recipe for nearly every gathering my family attends. I do drain the red peppers VERY well and blot them with paper towels before putting them in the dish. I choose to use hard salami & deli sliced pepperoni.I also add American cheese and omit the parmesan. I often prepare the night before. (First layer of cresent rolls, meats, and cheeses in a glass 9X13, cover with plastic wrap and put in fridge.) This way all I have to do the day of the function is add the peppers, egg, top with crescent roll and bake. Best thing about this dish, is it stays warm with minimal effort and is excellent served at room temp. Try it!

Jan 24, 2007

These are fantastic! I used the Garlic Butter crescent rolls & roasted my own red peppers, add some hot banana pepper rings & everyone loved these!I also used 4 eggs inside & 1 to brush on the top. The flavor was excellent hot, cold or room temp. I will be making these again & again. The presentation was beautiful. Thanks for the recipe. PS also pre-baked the bottom crust 5 minutes.

Jan 21, 2007

Let me just say, men LOVE this recipe. I haven't made these in well over 10 years and had no recipe to turn to until I found this. If you like italian cold cuts, this is the recipe for you. I find the roasted red peppers are easiest to work with if you lay them flat on a cutting board and press down with several paper towels, then dice and do the paper towel maneuver again. I also set the oven for 375ºF and baked with foil on for 25 minutes and off for 20. It's MUCH easier to cut and serve if you let them cool a good 20-25 minutes after coming out of the oven. I served the squares with a sun-dried tomato basil pesto sauce (just dried herbs from Tastefully Simple mixed with equal parts sour cream and mayonnaise). Delectable!


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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