Looking for a simple and easy antipasto that you can make in no time? The squared antipasto is one of the recipes that takes so little time but guarantees gourmet enjoyment. We used crescent rolls to speed up the process, making this recipe ideal for those busy days.
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The rich filling is what makes this recipe so unique. All those layers of cheese, [eeprom, salami, and ham meld together to create a rich flavor profile. If this wasn’t enough, we added some basil for extra aroma. The result is a delicious and versatile dish that works for any occasion. Don’t know what to serve at a party or gatherings? Cut into small cubes and serve the cheese antipasto as an appetizer.
It can also make an ideal choice for lunch or dinner. Even the pickiest eaters will get their tiny hands into the cheesy goodness!
What makes this recipe so unique?
The rich layers of different cheese types and meat make this recipe outstanding. The antipasto is so rich and flavorful that everyone will ask for a second bite. The roasted red bell peppers add a signature flavor to this dish, but you can omit them.
Can I substitute some of the ingredients?
The squared antipasto comes with various meats and cheeses, so feel free to use what you have instead. For example, you might not have provolone in your fridge, so why not use the gouda? If you don’t have deli ham, add one more layer of pepperoni. This dish is very flexible, so you can use what you already have without going to the grocery store.
Can I make it ahead of time?
Store your antipasto in airtight containers to preserve the flavor. It can last for 3 days in the fridge.
Ingredients:
- Crescent roll dough
- Salami
- Pepperoni
- Deli ham
- Provolone slices
- Swiss Cheese slices
- Parmesan Cheese
- Basil flavored Pesto
- Eggs
- Roasted Red Peppers
How to make Squared Antipasto:
Step 1. Preheat the oven to 350 degrees F and grease a 9×13 baking pan.
Step 2. Add the one crescent dough to the baking pan and gently squeeze the perforations.
Step 3. Now, you need to layer the ingredients in individual layers. Start with the ham slices and arrange them in a nice and even layer.
Layer the Swiss cheese slices, salami, provolone, pepperoni, and roasted bell peppers in the same manner.
Step 4. Now it’s time to cover the layer of roasted red bell peppers with the second crescent roll dough. Pinch the ends of the first and second crescent rolls together to seal in the filling.
Step 5. Add parmesan, eggs, and pesto to a mixing bowl, which works well.
Pour over the crescent roll into the baking pan.
Step 6. Bake covered with aluminum foil for 30 minutes. Remove the foil and bake for 15 to 20 minutes.
Step 7. Remove from the oven, let it set, and slice.
PrintSquared Antipasto
The rich layers of different cheese types and meat make this recipe outstanding. The antipasto is so rich and flavorful that everyone will ask for a second bite.
Ingredients
- 2 tubes of crescent roll dough
- ¼ pound salami, sliced thin
- ¼ pound pepperoni, sliced thin
- ¼ pound deli ham, sliced thin
- ¼ pound Provolone slices
- ¼ pound Swiss Cheese slices
- 3 tbsp Parmesan Cheese, freshly grated
- 1 tbsp Basil flavored Pesto
- 3 eggs
- 12 ounces Roasted Red Peppers
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13 baking pan.
- Add the one crescent dough to the baking pan and gently squeeze the perforations.
- Now, you need to layer the ingredients in individual layers. Start with the ham slices and arrange them in a nice and even layer. Layer the Swiss cheese slices, salami, provolone, pepperoni, and roasted bell peppers in the same manner.
- Now it’s time to cover the layer of roasted red bell peppers with the second crescent roll dough. Pinch the ends of the first and second crescent rolls together to seal in the filling.
- Add parmesan, eggs, and pesto to a mixing bowl, which works well. Pour over the crescent roll into the baking pan.
- Bake covered with aluminum foil for 30 minutes. Remove the foil and bake for 15 to 20 minutes.
- Remove from the oven, let it set, and slice.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.