Italian Antipasto Squares Recipe

Experience a flavor explosion with these incredible Italian Antipasto Squares! A Pillsbury Bake-Off winner (Hollywood 2004), this recipe layers savory meats, cheeses, and roasted peppers within a flaky crescent roll crust. Perfect as an appetizer or a satisfying main course, these squares are incredibly versatile. Experiment with your favorite cheeses – Swiss, cheddar, Fontina, Asiago, or even a blend! This recipe is a crowd-pleaser, guaranteed to impress your family and friends. Get ready to bake up a taste of Italy!

Prep Time 20 mins

Cook Time 75 mins

Calories 308.4 kcal

Protein 29g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Italian Antipasto Squares

2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
8 oz thinly sliced Salami
8 oz sliced Swiss Cheese
4 oz thinly sliced Pepperoni
American Cheese
Capicola
Provolone Cheese
2 large Eggs
1 teaspoon Garlic Powder
Freshly Ground Black Pepper, to taste
8 oz roasted Red Peppers (jarred, sliced)
1/2 cup pitted Kalamata Olives
1 Egg Yolk
4 oz thinly sliced Prosciutto
Butter, for greasing
Cooking Spray, for greasing

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How to Make Italian Antipasto Squares

Preheat oven to 350°F (175°C).
Lightly grease a 13x9 inch baking pan with butter and cooking spray.
Unroll one (1) 8 oz can of refrigerated crescent roll dough into a large rectangle. Gently press into the prepared pan, ensuring it covers the bottom and extends 3/4 inch up the sides. Firmly press perforations to seal.
Layer the following ingredients evenly over the dough: 8 oz thinly sliced salami, 4 oz thinly sliced pepperoni, 4 oz thinly sliced prosciutto, 8 oz sliced Swiss cheese (or your preferred cheese: cheddar, Fontina, Asiago).
In a small bowl, whisk together 2 large eggs, 1 teaspoon garlic powder, and freshly ground black pepper to taste.
Pour the egg mixture evenly over the meat and cheese layers.
Arrange 8 oz roasted red peppers (jarred, sliced) and 1/2 cup pitted Kalamata olives over the egg mixture.
Unroll a second (1) 8 oz can of refrigerated crescent roll dough into a large rectangle.
Place the second dough rectangle over the layered ingredients. Gently press the edges to seal, ensuring the top layer fully covers the filling.
Lightly brush the top dough with one (1) egg yolk.
Cover the baking pan with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is heated through.
Let cool for 15 minutes before cutting into squares.
Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

Fat

41g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner European Italian Mediterranean American Game Day Recipes Baking

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Frequently Asked Questions

How long does it take to make Italian Antipasto Squares?

Italian Antipasto Squares takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Italian Antipasto Squares?

Italian Antipasto Squares has approximately 308.4 calories per serving, with about 29 g protein, 7 g carbohydrates and 26 g fat.

What ingredients do I need for Italian Antipasto Squares?

The key ingredients for Italian Antipasto Squares are Pillsbury Refrigerated Crescent Dinner Rolls, Salami, Swiss Cheese, Pepperoni, American Cheese, Capicola. See the full list with measurements above.