Can I prepare antipasto squares the night before and bake them the next day?

Absolutely! You can assemble the entire dish, cover it tightly with plastic wrap, and refrigerate overnight. Just remember to add about 5 minutes to the baking time since you'll be starting with cold ingredients. It's perfect for getting ahead before a party!

Why is my bottom crust soggy?

This usually happens when the wet ingredients like roasted peppers and pepperoncini aren't drained properly. Make sure to pat them dry with paper towels before adding to your layers. Another trick is to lightly pre-bake the bottom crust for about 5 minutes before adding fillings.

Can I use puff pastry instead of crescent rolls?

Yes! Puff pastry makes a delicious alternative to crescent roll dough. You'll need two sheets of puff pastry instead of the crescent rolls. The texture will be even flakier, but watch the baking time as puff pastry may cook more quickly.

How do I prevent the cheese from oozing out during baking?

Make sure your top and bottom crusts are well-sealed, especially at the edges. Also, don't overload with cheese – stick to the recommended amounts. If cheese does start to ooze, don't worry! Those crispy cheese bits around the edges are often everyone's favorite part!

Antipasto Squares Recipe

Description

A delicious and savory baked antipasto squares recipe featuring layers of meats, cheeses, and vegetables wrapped in crescent roll dough, perfect as an appetizer or snack.

Ingredients

Units Scale

Base Ingredients

2 8oz tubes crescent roll dough

Meats

1/4 lb deli ham, sliced
1/4 lb hard salami, sliced
1/4 lb pepperoni, sliced

Cheeses

8 oz provolone cheese, sliced
1/4 lb mozzarella cheese, sliced

Vegetables

1 12oz can roasted red bell peppers, sliced thin
1/2 cup jarred pepperoncini peppers, drained

Topping/Seasoning

2 tbsp olive oil
1/4 cup parmesan cheese, grated
1 tbsp dried oregano
Salt & black pepper, to taste

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Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 350°F. Lightly grease a 9×13 baking dish to prevent sticking and ensure even cooking.
Prepare the First Layer: Place one unrolled can of crescent rolls into the prepared baking dish. Pinch together the seams to form a cohesive dough base. Brush with 1 tbsp of olive oil and season with salt, pepper, and ½ tbsp of oregano.
Layer the Fillings: Evenly layer the ham, salami, pepperoni, provolone, mozzarella, roasted red peppers, and pepperoncini over the crescent roll base.
Add the Top Layer: Place the second unrolled crescent roll dough on top of the layers, pinching the seams together to seal. Brush the top with the remaining olive oil, then season with salt, pepper, and the rest of the oregano. Sprinkle parmesan cheese evenly over the top.
Bake: Bake in the preheated oven for 30-35 minutes, or until the dough is golden brown and crispy. If the crust begins to darken too much, cover with foil to prevent burning.
Cool and Serve: Remove from the oven and let cool for 15 minutes before serving. This resting period ensures easier slicing and enhanced flavors.

Notes

For a spicier kick, add sliced jalapeños or crushed red pepper flakes to the layers.
You can assemble the dish ahead of time and refrigerate until ready to bake.
Swap in your favorite deli meats or cheeses to personalize the recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 13g
Cholesterol: 40mg