Batch Antipasto Squares

Introduction**

Antipasto Squares are a delicious, layered Italian-inspired bake filled with savory meats, cheeses, roasted peppers, and seasoned egg custard. Imagine the flavors of an antipasto platter—salami, ham, provolone, and olives—all baked together between flaky crescent dough. This big version is designed to feed a crowd while staying easy and satisfying!

Ingredients**

For the Layers

• 2 cans (8 oz each) refrigerated crescent dough sheets (or rolls, seams pressed together)
• ½ lb (225g) sliced Genoa salami
• ½ lb (225g) sliced deli ham
• ½ lb (225g) sliced pepperoni
• ½ lb (225g) sliced provolone cheese
• ½ lb (225g) sliced mozzarella cheese
• ½ cup sliced black olives (optional)
• ½ cup roasted red peppers, drained and patted dry
• ½ cup sliced banana peppers or pepperoncini (optional)

Egg Custard Mixture

• 4 large eggs
• ⅓ cup grated Parmesan cheese
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp Italian seasoning
• 1 Tbsp olive oil

For Brushing the Top

• 2 Tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• 2 Tbsp grated Parmesan cheese

Instructions**

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
2. Bottom Layer:
   Roll out one sheet of crescent dough and press it into the bottom of the pan. Pinch any seams together to make a smooth surface.
3. Layer the Meats & Cheeses:

• Start with salami, then ham, then pepperoni.
• Add a layer of provolone, followed by mozzarella.
• Scatter over the roasted peppers, olives, and banana peppers if using.

1. Add Egg Custard:
   In a bowl, whisk together the eggs, Parmesan, pepper, oregano, Italian seasoning, and olive oil.
   Pour this evenly over the layered ingredients.
2. Top Layer:
   Roll out the second sheet of crescent dough and lay it carefully over the top. Press edges to seal.
3. Brush & Season:
   Brush the top with olive oil and sprinkle with basil, garlic powder, and Parmesan cheese.
4. Bake:
   Bake for 35–40 minutes, until the top is golden brown and slightly puffed.
5. Cool & Slice:
   Let rest at least 30 minutes before cutting into squares (it slices more cleanly when slightly cooled).

Tips & Variations**

• For extra flavor, drizzle a little balsamic glaze on top before serving.
• Add thin slices of provolone and roasted eggplant for a vegetarian version.
• Store leftovers in the fridge up to 4 days—reheat at 300°F until warm.

History**

Antipasto (“before the meal” in Italian) traditionally includes cured meats, cheeses, olives, and pickled vegetables. The Antipasto Square was a 1980s Italian-American invention, inspired by those flavors and adapted into a bake that’s portable, picnic-friendly, and crowd-pleasing.

Nutritional Info (per square, approx.)**

• Calories: 310
• Protein: 17g
• Fat: 20g
• Carbs: 14g
• Sodium: 780mg

Who Loves It**

Antipasto Squares are a hit among:

• Party hosts who want an easy make-ahead dish
• Italian food lovers
• Game-day snackers
• Families who like hearty, deli-style comfort food

Conclusion**

Big-Batch Antipasto Squares are a baked masterpiece—savory, cheesy, layered perfection that combines the best of Italian antipasti in every bite. Great hot or cold, they’re your go-to for feeding a hungry crowd with style and flavor!