Are you looking for a tasty and easy appetizer that’s perfect for parties or game-day gatherings? These Antipasto Squares are savory and filled with delicious meats, cheese, and vegetables that will quickly become your new favorite!
What is an Antipasto Square?
An antipasto square is a dish made from four different types of antipasto meats or vegetables, typically served as an appetizer. They are often shaped into small squares or rectangles and served with a variety of condiments, such as balsamic vinegar, garlic, and olive oil.
Are Antipasto Squares Worth the Time?
Are antipasto squares worth the time? Absolutely! These little bites are a great way to start your meal and they are sure to fill you up. They are also a great way to use up some of the leftovers from your meal. If you are looking for a quick and easy appetizer, antipasto squares are definitely worth trying out.
Antipasto squares are a great appetizer to have at your next party! They’re easy to make and can be customized to your liking. This recipe has five different types of antipasto ingredients, so you can get creative and mix and match to create your own unique squares.
If you’re looking for a delicious, easy appetizer that can be made in just minutes, look no further than antipasto squares. Stuffed Crescent Rolls are an elegant and tasty way to show off your culinary skills, and they can easily be customized to fit any occasion or diet. Whether you’re serving them as hors d’oeuvres at a party or as part of a dinner entrée, Antipasto Squares are sure to please.
Yields: 6 Servings Prep Time: 0 Hours 15 Mins Total Time: 1 Hour 0 Mins
2 (8-oz.) tubes of crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni
1/2 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. (16-oz.) jar sliced pepperoncini
2 tbsp. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1 tsp. dried oregano
Pre-heat oven to 350°F. Grease a 9″x13″ baking sheet with cooking oil. Place one unrolled can crescent on a prepared baking sheet. Join seams by pinching them together. Layer pepperoni, provolone, and mozzarella on top.
Place the remaining crescent dough tube on top of the pepperoncini. Seal the seams by pinching them together.
Apply oil to the top of the crescent dough and then sprinkle Parmesan cheese and oregano.
Bake for 35 minutes or until the dough is golden brown and cooked through. If the dough browns too fast, cover it with foil.
Allow cooling for at least 15 minutes before cutting into squares.