Name: Antipasto Squares with Crescent Roll Dough Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 8oz tubes crescent roll dough; ¼ lb deli ham sliced; ¼ lb hard salami sliced; ¼ lb pepperoni sliced; 8 oz provolone cheese sliced; ¼ lb mozzarella cheese sliced; ¼ cup parmesan cheese grated; 1 12oz can roasted red bell peppers sliced thin; ½ cup jarred pepperoncini peppers drained; 2 tbsp olive oil; 1 tbsp dried oregano; salt & black pepper to taste

There’s something about the perfect blend of savory meats, melty cheese, and flaky dough that just hits the spot. That’s why I’m excited to share this Antipasto Squares with Crescent Roll Dough Recipe with you—it’s quick, delicious, and a guaranteed crowd-pleaser for any gathering or simple weeknight treat.

A square slice of lasagna sits on a white plate over a white marbled surface. The dish has three main visible layers: at the bottom, thin red slices of cooked meat and a bit of melted pale cheese; the middle layer is bright red tomato sauce mixed with melted white cheese; the top layer is a golden brown crunchy crust sprinkled with dried herbs and grated cheese. The edges show some melted cheese slightly oozing out. In the background, there is a striped cloth slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Antipasto Squares with Crescent Roll Dough Recipe
Top Tip
How to Serve Antipasto Squares with Crescent Roll Dough Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Antipasto Squares with Crescent Roll Dough Recipe

Why You'll Love This Recipe

I’ve made these Antipasto Squares with Crescent Roll Dough Recipe countless times and honestly, it’s my go-to when I need something tasty but fuss-free. This dish combines all those classic antipasto flavors you adore in an easy, handheld square that’s perfect for sharing or packing up for lunch.

Effortless Prep: Using crescent roll dough means you skip the homemade crust hassle but still get a flaky, tasty base.
Layered Flavors: The combo of provolone, mozzarella, ham, salami, and pepperoni plus pepperoncini peppers creates a rich, savory bite.
Versatile & Shareable: Perfect for parties, potlucks, or just an easy appetizer for friends or family.
Great Make-Ahead Option: You can prepare it in advance and reheat, which makes your day less stressful.

The image shows a white baking dish with nine rectangular pieces of a baked layered dish, with two pieces slightly pulled out from the bottom left corner, revealing some melted cheese and red sauce layers inside. The top layer is golden brown and slightly crispy with a sprinkle of herbs and breadcrumbs. The dish sits on a striped cloth on a white marbled surface. In the background, there is a white plate with a large knife resting on it and salt and pepper shakers nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because every ingredient plays a role—from the buttery crescent roll dough to the layers of Italian deli meats and cheeses, all balanced with just the right hint of tangy pepperoncini. Here’s what makes each component special and how to pick the best for your squares.

Flat lay of two pale golden crescent roll dough logs, several thin slices of pink deli ham, evenly arranged slices of deep red hard salami, bright orange-red pepperoni slices, pale yellow provolone cheese slices, white mozzarella cheese slices, thin strips of glossy roasted red bell peppers, a small white bowl filled with green pepperoncini peppers, a small white bowl with golden olive oil, a small white bowl holding finely grated pale yellow parmesan cheese, and a small white bowl with dried oregano flakes sprinkled inside, all symmetrically placed on simple white ceramic dishes, fresh and natural appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Crescent roll dough: This pre-made dough is buttery and flaky, creating the perfect golden crust without the work of traditional dough.
Provolone cheese: Smooth and mild, it melts beautifully and adds an authentic Italian touch.
Deli ham: Adds a gentle smoky flavor and tender texture to balance the more robust meats.
Hard salami: Offers a spicy kick and hearty bite that amps up the savory profile.
Pepperoni: Brings classic pizza-style flavor, a little zest, and appealingly chewy texture.
Mozzarella cheese: Creamy and stretchy, it helps bind all those delicious ingredients together.
Roasted red bell peppers: Their sweetness contrasts the saltiness of the meats and cheeses perfectly.
Pepperoncini peppers: Adds a mild tang and crunchy bite that livens up every square.
Olive oil: Keeps the crust beautifully golden while drizzling in rich Mediterranean flavor.
Parmesan cheese: Adds a sharp, nutty finish sprinkled on top for extra flavor and crispness.
Dried oregano: Classic Italian herb that enhances the overall aromatic character.
Salt & black pepper: Essential for seasoning and balancing all the savory flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Antipasto Squares with Crescent Roll Dough Recipe is how easy it is to customize. Feel free to swap in your favorite meats or veggies, or tweak the herbs and cheeses for your own spin. It’s your antipasto square, after all!

Variation: I sometimes add chopped olives or sun-dried tomatoes for an extra punch—they blend so well and give great texture.

Step-by-Step: How I Make Antipasto Squares with Crescent Roll Dough Recipe

Step 1: Prep Your Pan and Dough

Start by preheating your oven to 350°F. Then grab a 9×13-inch baking dish and give it a light grease to prevent sticking. Take one tube of crescent roll dough and unroll it right into the dish, making sure to pinch together the seams so you get a nice, even base. Brush the dough with about half the olive oil and sprinkle on some salt, black pepper, and half the dried oregano. These seasonings really get the flavor started.

Step 2: Layer On the Good Stuff

Now the fun part—layer your meats and cheeses! I usually start with ham, followed by salami and pepperoni. Then add the provolone and mozzarella cheeses, spreading them out evenly so every bite has cheesy goodness. Top that with the roasted red peppers and pepperoncini peppers for a pop of color and flavor. This layering creates those delicious pockets of antipasto surprise.

Step 3: Finish and Bake

Roll out the second crescent roll tube and place it gently over your layered ingredients, pinching all seams tightly together so nothing leaks out during baking. Brush the top with the remaining olive oil, and season with salt, pepper, and the rest of the oregano. Finally, sprinkle grated parmesan cheese all over for that lovely golden crust. Bake the pan for 30 to 35 minutes or until it's beautifully golden and crispy. If you notice the crust browning too fast, just loosely cover with foil to keep it from burning.

Step 4: Let It Cool and Slice

Once out of the oven, give it at least 15 minutes to cool before slicing. This resting time helps the fillings set so the squares won’t fall apart when you cut into them. Trust me, it’s worth the wait!

Top Tip

Over the years, I’ve learned a few tricks to get these antipasto squares just right. If you’re hoping for perfect flakes and crispy edges, these tips will save you some headaches and elevate your dish.

Pinch Croissant Seams Well: This helps prevent any cheesy leaks that make a mess in the oven.
Don’t Skip Resting: The 15-minute cooling really helps everything set up for neater squares.
Sense When to Cover: If you see the crust browning too quickly, tent foil early to avoid bitter burnt spots.
Layer Evenly: Balance the meats and cheeses for consistent bites in every piece — nobody likes one bland or one overloaded square!

How to Serve Antipasto Squares with Crescent Roll Dough Recipe

Garnishes

I like to add a sprinkle of fresh chopped parsley or a cracked black pepper finish just before serving to brighten up the dish visually and flavor-wise. Sometimes a drizzle of balsamic reduction adds a sweet tang that really complements the salty meats.

Side Dishes

Pair these squares with a simple green salad dressed with lemon vinaigrette or a fresh antipasto platter of olives, marinated artichokes, and crunchy breadsticks for a full Mediterranean vibe.

Creative Ways to Present

For a party, I like arranging these squares on a wooden serving board surrounded by clusters of grape tomatoes and fresh basil leaves. It makes them look inviting and colorful. You could also cut them into smaller bite-size pieces and serve with toothpicks for easy finger food at casual gatherings.

Make Ahead and Storage

Storing Leftovers

After the squares have cooled completely, I wrap them tightly in plastic wrap or store in an airtight container in the fridge. They keep well for up to 3 days and still taste fantastic when warmed up later.

Freezing

I’ve frozen these squares successfully by wrapping individual portions in foil and placing them in a freezer bag. When you want to enjoy them, just thaw overnight in the fridge and reheat in the oven to keep that crust crispy.

Reheating

To reheat, I pop the squares in a 350°F oven for about 10 minutes until warmed through and crisp on the edges. Microwaving tends to make the dough a little soggy, so I avoid that when possible.

Frequently Asked Questions:

Can I use other types of dough besides crescent roll dough?

Absolutely! But keep in mind that crescent roll dough is what gives these Antipasto Squares their signature flaky texture and quick prep time. If you use puff pastry, for example, it will be flakier but might puff up more than desired. Pizza dough works too but will create a chewier texture.

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

Pinching the seams of the crescent roll dough firmly is key. Also, avoid overstuffing the squares. Even layering helps keep everything contained and there’s less chance of leaks. Brushing olive oil around the edges can also help seal the dough.

Can I make this recipe vegetarian?

Yes! You can skip the meats and add artichoke hearts, roasted vegetables, olives, and maybe some extra cheeses. Just layer generously with your veggies and cheese and season well to maintain that bold antipasto flavor.

What’s the best way to serve these Antipasto Squares at a party?

Cut them into bite-sized squares and serve with small forks or toothpicks. Arrange on a large platter garnished with fresh herbs or alongside a variety of dipping sauces like marinara or spicy mustard for an inviting appetizer spread.

Final Thoughts

This Antipasto Squares with Crescent Roll Dough Recipe holds a special place in my recipe box because it’s so simple yet so satisfying. I love serving them when friends pop by unexpectedly or as part of my spread during holidays. I hope you’ll enjoy making these as much as I do—it’s a recipe that always earns compliments and happy requests for seconds!