Antipasto Appetizer Squares
User Reviews
4.6
Antipasto Appetizer Squares
Description
Antipasto Appetizer Squares are made by pressing crescent dough sheets into a baking pan, layering hard salami, provolone, pepperoni, mozzarella, capicola, fontina cheeses, and roasted red peppers. An egg beaten with Parmesan cheese and black pepper is poured over the filling to bind it. Another crescent dough layer is placed on top, brushed with egg wash for shine and browning, and then baked covered and uncovered to achieve a puffed, golden crust.
The combination of several Italian meat slices alongside multiple cheeses and roasted red peppers creates a rich, savory flavor profile with a pleasing contrast between the flaky pastry and hearty filling. The egg and Parmesan mixture helps keep layers intact and adds flavor. Baking begins covered to cook through and ends uncovered to brown the crust.
These appetizer squares can be served warm or at room temperature, making them versatile for gatherings or snacks. After baking, resting for about 30 minutes before slicing allows the filling to set. They are portioned into squares for easy serving. While crescent sheets are used here, sealed crescent rolls can substitute if perforations are pressed shut carefully.
Pressing together dough seams prevents leakage of filling during baking. Properly draining and drying roasted red peppers avoids excess moisture that could make the crust soggy. The squares store well and can be reheated or served cold as preferred.
Ingredients
- 16 ounce crescent dough sheets tubes
- ¼ pound hard salami
- ¼ pound provolone cheese thinly sliced
- ¼ pound pepperoni
- ¼ pound mozzarella cheese thinly sliced
- ¼ pound Capicola
- ¼ pound fontina cheese thinly sliced
- 12 ounce roasted red peppers jar, drained, patted dry, sliced into thin strips
- 4 egg divided
- ¼ cup Parmesan Cheese grated
- ½ teaspoon black pepper ground
Instructions
- Preheat oven to 350 degrees F.
- Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9x13-inch baking dish.
- Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
- In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
- Unroll the second package of crescent sheets and place over the filling.
- In a small bowl, lightly beat the remaining egg and brush over the pastry.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown. Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.
Notes
- Press perforations in crescent dough tightly when using crescent rolls to prevent filling leakage.
- Drain and pat dry roasted red peppers well to keep pastry crust from becoming soggy.
- Allow squares to rest 30 minutes after baking before slicing for cleaner cuts and set filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32squares
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 575mg | 24% |
| Potassium | 56mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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