Baked Antipasto Squares

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Introduction

Baked Antipasto Squares are a savory twist on the classic Italian antipasto platter, transformed into a warm, flaky appetizer. Picture layers of buttery crescent dough sandwiching a rich medley of deli meats, cheeses, and marinated vegetables, all baked to golden perfection. The result is a hearty, flavorful dish with a crisp, tender crust and a filling bursting with Italian-inspired goodness. Whether you’re hosting a party, bringing a dish to a potluck, or enjoying a casual snack, these squares are a guaranteed hit.

The first time I made these, I was amazed at how simple yet impressive they turned out. Assembling the layers felt like crafting a delicious masterpiece, and the aroma of them baking—savory meats, melting cheese, and buttery dough—was irresistible. Once out of the oven, slicing into those golden layers revealed a filling so tempting, they were gone almost as fast as I served them.

What makes Baked Antipasto Squares truly special is their versatility. You can customize the filling to suit your taste—try pepperoni, salami, provolone, or mozzarella, paired with marinated artichokes, roasted red peppers, or even a drizzle of pesto for added flavor. Best of all, they’re just as delicious served warm, straight from the oven, as they are at room temperature. Perfect for any gathering, these squares are sure to become a staple on your appetizer menu.

Perfect for:

  • Holiday gatherings
  • Potlucks
  • Appetizer trays
  • Picnics or lunchboxes
  • Brunch spreads

Why You’ll Love This Recipe

Here’s why Baked Antipasto Squares are a must-try dish:

  • Savory Layers: A combination of Italian meats, cheeses, and vegetables offers a burst of flavor in every bite.
  • Easy to Make: With store-bought crescent dough, this recipe comes together effortlessly.
  • Perfect for Sharing: Cut into squares, they’re ideal for serving at parties or as finger food.
  • Customizable: You can mix and match fillings to suit your taste preferences.
  • Make-Ahead Friendly: Bake them ahead of time and reheat when needed.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Servings: 12 squares
  • Calories per serving: Approximately 280-320 calories
  • Key Nutrients: Protein: 10g, Carbs: 20g, Fat: 18g

Ingredients

Here’s what you’ll need to make Baked Antipasto Squares:

  • 2 (8 oz) cans of refrigerated crescent dough sheets
  • ½ lb sliced salami
  • ½ lb sliced pepperoni
  • ½ lb sliced ham
  • 8 slices provolone cheese
  • 8 slices mozzarella cheese
  • 1 cup marinated roasted red peppers, drained and sliced
  • ½ cup sliced banana peppers or pepperoncini (optional)
  • 1 cup fresh spinach leaves
  • 3 large eggs, divided
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

Ingredient Highlights

  • Crescent Dough Sheets: Create the perfect flaky crust with ease.
  • Italian Meats: Salami, pepperoni, and ham bring bold, savory flavors.
  • Cheeses: Provolone and mozzarella melt beautifully for a gooey filling.
  • Vegetables: Roasted red peppers and spinach add color and freshness.
  • Egg Wash: Gives the crust a golden, glossy finish.

Step-by-Step Instructions

Prepare the Dough and Filling:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Roll Out Dough: Unroll one can of crescent dough and press it into the bottom of the baking dish, pinching the seams together to form a solid base.

Layer the Filling:

  1. Layer Meats and Cheeses: Start with a layer of salami, followed by provolone cheese, pepperoni, mozzarella cheese, and ham.
  2. Add Vegetables: Evenly spread roasted red peppers, banana peppers (if using), and fresh spinach over the meat and cheese layers.
  3. Top Layer: Repeat the layering process until all ingredients are used, ending with a layer of mozzarella.

Add the Top Crust:

  1. Second Dough Layer: Unroll the second can of crescent dough and lay it over the filling, pinching the edges to seal.
  2. Egg Wash: In a small bowl, whisk 1 egg with Parmesan cheese, Italian seasoning, garlic powder, and black pepper. Brush the egg mixture over the top crust.

Bake the Squares:

  1. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and puffed.
  2. Cool and Slice: Allow the antipasto squares to cool for at least 10 minutes before slicing into squares.

How to Serve

  • As an Appetizer: Serve them as bite-sized appetizers at parties or gatherings with a side of marinara sauce for dipping.
  • With a Salad: Pair with a fresh, crisp salad—such as a Caesar or mixed greens salad— for a balanced meal.
  • With Garlic Bread: Serve alongside warm garlic bread or crusty Italian bread to soak up any extra sauce or juices.
  • As Part of a Charcuterie Board: Include Baked Antipasto Squares on a charcuterie or cheese board with cured meats, cheeses, and olives.
  • For a Brunch Spread: Cut into smaller pieces and serve them on a brunch buffet table with other savory options like quiches or pastries.
  • As a Side Dish: Serve them as a side dish with pasta, chicken, or grilled meats for a hearty meal.
  • With Pesto Drizzle: Drizzle with basil pesto or sun-dried tomato pesto for an extra burst of flavor.
  • Topped with Fresh Herbs: Garnish with fresh basil or oregano to enhance the Mediterranean flavors.
  • As a Snack: Serve them as a snack with a side of olives or pickled vegetables for a simple yet satisfying treat.
  • With a Side of Hummus: Pair with a small bowl of hummus or tapenade for an additional dip option.

Additional Tips

  • Prevent Sogginess: Drain roasted red peppers thoroughly and pat them dry before layering.
  • Cool Before Slicing: Letting the dish cool slightly prevents the layers from falling apart when cutting.
  • Customize Fillings: Add black olives, artichoke hearts, or sun-dried tomatoes for extra flavor.
  • Reheating: Reheat leftovers in a 350°F (175°C) oven for 10 minutes to restore crispiness.
  • Freezing: Wrap baked and cooled squares tightly in plastic wrap and freeze for up to 2 months.

Recipe Variations

  1. Vegetarian Option: Skip the meats and add more vegetables like mushrooms, zucchini, or eggplant.
  2. Spicy Kick: Use spicy salami or add red pepper flakes to the egg wash.
  3. Cheese Lovers: Add a layer of ricotta cheese mixed with Italian seasoning for extra creaminess.
  4. Pesto Twist: Spread a thin layer of pesto on the bottom crust before adding fillings.
  5. Sweet and Savory: Add a drizzle of honey over the top crust for a touch of sweetness.
  6. Mediterranean Flavor: Include feta cheese, kalamata olives, and sun-dried tomatoes.
  7. Gluten-Free: Use gluten-free crescent dough sheets for a gluten-free version.
  8. Mini Squares: Make individual portions using a muffin tin instead of a baking dish.
  9. Extra Crunch: Sprinkle sesame seeds or poppy seeds on top before baking.
  10. Breakfast Style: Add scrambled eggs and cooked bacon for a breakfast-inspired version.

Freezing and Storage

  • Freezing: Freeze unbaked or baked antipasto squares in a freezer-safe container for up to 2 months. Bake directly from frozen or reheat baked squares in the oven.
  • Storage: Store leftovers in the refrigerator for up to 4 days.

Special Equipment

  • 9×13-inch Baking Dish: Ideal for layering and baking the antipasto squares evenly.
  • Rolling Pin: To flatten the dough or puff pastry to the desired size and thickness.
  • Parchment Paper: For lining the baking dish to prevent sticking and make cleanup easier.
  • Pastry Brush: For evenly spreading egg wash or melted butter on the dough for a golden finish.
  • Sharp Knife or Pizza Cutter: To cut the antipasto squares cleanly into uniform pieces.
  • Mixing Bowls: For combining ingredients like cheeses, meats, or seasoning.
  • Silicone Spatula: To spread fillings evenly over the dough without tearing it.
  • Cooling Rack: To allow the baked antipasto squares to cool evenly without getting soggy on the bottom.
  • Offset Spatula: Perfect for spreading layers, such as sauces or cream cheese, smoothly.
  • Food Processor: Optional but useful for finely chopping ingredients like olives, peppers, or deli meats.

FAQ

  1. Can I use puff pastry instead of crescent dough? Yes, puff pastry works well for a flakier crust.
  2. What’s the best way to keep the crust crispy? Bake on the middle rack and let the dish cool slightly before slicing.
  3. Can I make these ahead of time? Yes, assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.
  4. Can I add sauce to the filling? It’s better to serve sauce on the side to prevent the crust from becoming soggy.
  5. What other cheeses can I use? Fontina, Asiago, or Parmesan cheese are great alternatives.

Conclusion

Baked Antipasto Squares are a versatile and flavorful dish that combines all the best elements of an Italian antipasto platter in one convenient bite. These squares are filled with layers of savory meats, cheeses, and vegetables, all encased in a golden, flaky crescent dough crust. They make the perfect appetizer for parties, potlucks, or whenever you’re in the mood for something delicious and satisfying.

Easy to prepare and endlessly customizable, you can tailor the filling with your favorite antipasto ingredients like salami, pepperoni, olives, and roasted red peppers. Serve them warm for a comforting treat or make them ahead of time and enjoy them at room temperature.

I can’t wait to see your take on these Antipasto Squares! Snap a photo and tag me on Instagram—I’d love to see how you bring this dish to life. Don’t forget to share your favorite variations in the comments. Happy baking!

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