Description
Italian Antipasto Squares are a savory, crowd-pleasing appetizer featuring layers of provolone, pepperoni, salami, roasted red peppers, and pepperoncini, all encased in flaky crescent roll dough topped with a flavorful pesto and parmesan egg wash. Perfect for parties or family gatherings, these squares offer a delicious taste of Italian antipasto in an easy, baked format.
Ingredients
Base and Dough
- 2 cans crescent roll dough sheets
Cheeses and Meats
- 8 ounces sliced provolone cheese
- 1/4 pound sliced deli pepperoni
- 1/4 pound sliced deli Genoa salami
Vegetables and Pickles
- 12 ounce can roasted red bell peppers, drained and thinly sliced
- 1/2 cup canned sliced pepperoncini, drained
Topping Wash
- 1 large egg
- 1 tablespoon prepared pesto
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Layer Bottom Dough: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, allowing the dough to come up about 1 inch along the sides to create a crust base.
- Add Cheese and Meats: Layer half of the provolone cheese evenly over the dough base. Follow with a layer of sliced pepperoni and then layer the Genoa salami on top.
- Add Vegetables: Spread the thinly sliced roasted red bell peppers and the drained pepperoncini evenly over the meat layer to add flavor and texture.
- Top with Remaining Cheese: Place the remaining provolone cheese slices over the vegetables to complete the filling layers.
- Add Top Dough Layer: Unroll the second crescent roll dough and carefully place it over the filled layers. Pinch the edges together all around to seal the package and prevent filling from leaking out.
- Prepare Egg Wash: In a small bowl, whisk together the large egg, prepared pesto, and grated parmesan cheese. Use a brush to evenly coat the top of the dough with this flavorful mixture for a golden, savory finish.
- Cover and Bake: Cover the baking dish with nonstick foil or a foil sprayed with cooking spray (spray side down). Bake in the preheated oven for 30 minutes to start cooking the dough and fillings evenly.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15-20 minutes until the top is a deep golden brown and the dough is fully cooked.
- Cool and Serve: Allow the antipasto squares to cool for about 10 minutes in the baking dish to set. Cut into squares and serve warm or at room temperature.
Notes
- Make sure to drain the roasted red peppers and pepperoncini well to avoid a soggy crust.
- Sealing the edges of the dough tightly helps prevent filling leakage during baking.
- You can substitute Genoa salami with other cured meats like soppressata or capicola if desired.
- This dish can be made a few hours ahead and reheated gently in the oven before serving.
- Serve with a side of marinara sauce for extra dipping flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
