These Antipasto Squares are packed with three kinds of meats and cheeses. They make such a good appetizer or even dinner recipe that’s simple, quick and delicious!
Image of an Antipasto Square

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

This easy dish is made with refrigerated crescent roll dough, and it’s so easy to make with a few other simple ingredients. Food will be on the table in less than an hour!

Image of an Antipasto Square

Antipasto Squares

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 Squares 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian


These Antipasto Squares are packed with three kinds of meats and cheeses. They make such a good appetizer or even dinner recipe that’s simple, quick and delicious!



  • 2 cans refrigerated crescent rolls
  • 1/3 lb sliced ham
  • 1/3 lb sliced provolone cheese
  • 1/3 lb sliced Swiss cheese
  • 1/3 lb sliced salami
  • 1/3 lb pepperonis
  • 3 eggs
  • 3 tablespoon grated Parmesan cheese
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350. Spray 9×13 baking dish with Pam.
  2. 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.
  3. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture evenly in dish. You should have a little less than 1/4 cup left.
  4. Unroll the second package of dough, and place on top of the meat and cheese. Brush with the remaining egg mixture.
  5. 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.

This recipe definitely deserves a page in the Recipe Scrapbook.

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20 Responses
  1. Betsy Murphy

    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.

  2. Gina mac

    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!

  3. Marvena Gilley

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

  4. Anne

    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!

  5. lis

    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!


  6. Krissy

    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!

  7. Dorothy

    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 :)

  8. Becky

    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!

  9. Angela House

    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.

  10. Carolyn

    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

  11. Brooke


    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.


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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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