Antipasto Squares recipe – SO GOOD!! Crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. then topped with a parmesan cheese, egg and pesto mixture and baked. These things are ridiculously good!!! There are never any leftovers when I take these to party! #appetizer #partyfood #crescentrolls
We are on our last Football Friday of 2017. Where did the year go?!?! I hope everyone has a safe New Year! We will be at home watching all the football games. We will also be snacking on these Antipasto Squares. They are ridiculously good!!!
We had a version of these Antipasto Squares at a friend’s house earlier in the year. I LOVED them!! It was almost embarrassing how many of these delicious squares I ate. ALMOST! LOL! I immediately went home and started researching recipes so I could make them myself.
These Antipasto Squares are crescent rolls stuffed with ham, salami, pepperoni, provolone, swiss, and roasted red peppers. The crescent rolls are topped with a parmesan cheese, egg and pesto mixture and then baked. Let me tell you, these things are SO good! Perfect for tailgating or any New Year’s parties you have going on this weekend. They taste great hot out of the oven or cooled to room temperature. I promise there won’t be any leftovers!
Just a note – Feel free to leave out the roasted red peppers if you have picky eaters. They taste just as good without the peppers.
Yield: 24 squares
prep time: 5 MINScook time: 50 MINStotal time: 55 mins
2 (8-oz) cans refrigerated crescent rolls or crescent sheet
1/4 pound thinly sliced deli ham
1/4 pound thinly sliced salami
1/4 pound thinly sliced pepperoni
1/4 pound provolone slices
1/4 pound swiss cheese slices
1 (12-oz) jar roasted red peppers, drained and cut into strips
3 Tbsp grated parmesan cheese
1 Tbsp basil pesto
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.
Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.