March 3, 2008

Antipasto Squares

antipasto squares recipe blog

We love Antipasto Squares as a meal, but this recipe was originally supposed to be an appetizer… hence the name Antipasto Squares! They’re delicious when hot, bubbly, and fresh from the oven.

antipasto squares recipe blog

Here are all the ingredients BEFORE…

antipasto squares recipe blog

And when it comes out of the oven!

Antipasto Squares
  • 2 cans refrigerated crescent rolls
  • ⅓ lb sliced ham
  • ⅓ lb sliced provolone cheese
  • ⅓ lb sliced Swiss cheese
  • ⅓ lb sliced salami
  • ⅓ lb pepperonis
  • 3 eggs
  • 3 tbsp grated Parmesan cheese
  • ½ tsp black pepper
  1. Preheat oven to 350. Spray 9x13 baking dish with Pam. Unroll one package of crescent rolls and spread in bottom of dish. Layer salami, provolone cheese, ham, Swiss cheese, and pepperoni on top of the dough. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. Pour ¾ of this mixture evenly in dish. You should have a little less than ¼ cup left. Unroll the second package of dough, and place on top of the meat and cheese. Brush with the remaining egg mixture. Cover with aluminum foil and bake for 30 minutes in the preheated oven. Remove foil, and bake another 15 minutes, or until dough is fluffy and golden brown. Cut into squares and serve warm.

antipasto squares recipe blog scrapbook page

This recipe definitely deserves a page in the Recipe Scrapbook.

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Amanda March 5, 2008 at 9:55 am

What did you serve with this, since you had it for dinner? Sounds good, I want to make it!


Jamie March 5, 2008 at 3:10 pm

Definitley going to try this one out!!


Brooke March 7, 2008 at 5:54 am


I love the idea of expanding your blog like this. Also, thanks so much for the photos of the ingredients. It helps me know what you are talking about with the ingredients as in Australia we don’t have the same brands, etc.



Carolyn April 16, 2008 at 9:11 am

I came across your receipe cards awhile ago and just love what you did with them. I can’t wait to try some of these


Angela House April 21, 2008 at 9:48 am

This looks soooo good! I just discovered your recipe section and I love it! I am a BIG fan of seeing the picture of the end product before I cook something. I am going to try this.


Kim July 28, 2008 at 6:42 am

This looks sooooo good. I can’t wait to try it.


Molly March 5, 2009 at 11:18 am

Mmm these look tasty! I think I would slice up a few pepperocinis and stick them in there too for a nice little kick :)


Becky September 15, 2009 at 11:59 am

Try this using provel cheese. Not sure if it is available everywhere, or if it’s just a “St. Louis thing” (it’s on traditional St. Louis style pizza and found in every Italian dish on “The Hill”!) Anyway, as I understand it, provel is a combination of provelone, swiss, and cheddar. This is seriously the best cheese out there – try it & I bet you’ll be hooked!


Dorothy October 13, 2009 at 12:21 pm

These look like a perfect appetizer or meal! Like a really good Italian sandwich :) And speaking of serving with frilly toothpicks, I know of someone (a MAN, of course) who was sent to the store to buy “fancy toothpicks” to serve meatballs and cocktail sausages with for a party. He came back with what he assumed were the correct “fancy toothpicks”…the little plastic dental flossers! HAHAHA! You can be sure no one will let him forget THAT anytime soon. And yes, at the party they served meatballs on plastic flossers! It was great fun :)


jc December 1, 2009 at 7:24 am

Love this recipe, very tasty and makes for a great lunch. Or can be cut smaller into apps. Thanks for sharing this!


Amy March 17, 2010 at 2:27 pm

These were great. I would have like some marinara sauce to dip them in but definetly a make again meal.


Krissy April 22, 2010 at 9:16 am

OMG! I made these on Tuesday night and they were AWESOME!!!! Just as good the next day too! I was totally bummed when my husband took the rest for lunch today…I was really looking forward to eating the rest!


jen February 2, 2011 at 5:07 pm

i like molly’s idea :) spice is nice!


lis April 21, 2011 at 4:22 pm

hey! these are awesome! the only other thing i would share is that they are also awesomw with the addition of roasted red peppers…. WOW! just like an old school Italian antipasta tray!



Anne June 6, 2011 at 3:39 pm

Ladies…this recipe is the bomb…you can use any lunch meat you like. I have tried sandwich pepperoni, turkey and salami. Cappacola is awesome in this. Different cheeses work…you cant go wrong!! I have even added a layer of pizza sauce on the bottom crescent roll. Awesome everytime. I am thinking of adding onion next time to make it like a hoagie. Ahh cant wait! Thanks Amanda..this is a winner!


Marvena Gilley July 11, 2011 at 4:15 pm

I made this and it is delicious. The sides I had with it were corn and fries!! Perfect simple meal with so much flavor!!


Gina mac March 11, 2012 at 2:23 pm

It’s in the oven! I used leftovers, corn beef, turkey, baked ham. For the cheeses I used what I had, mozzarella, baby Swiss, and Parmesan. This is a fun recipe. Thanks!


Betsy Murphy February 9, 2014 at 1:40 pm

I have been making this recipe for 15 years or so. I call it “Calzone Squares”. It is simply yummy and cut smaller for an appetizer–the men devour it! When I cut it into Lasagna size squares, all I need is a big salad. Thanks for posting it.


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