Antipasto Squares Recipe

Refrigerated crescent rolls: Soft, flaky dough that bakes into a golden crust, used as the base and top layers.

Deli ham: Thinly sliced, mild-flavored cooked pork that adds a savory touch.

Deli salami: Spiced cured meat with a slightly tangy taste, giving the dish a nice kick.

Pepperoni: Spicy cured sausage slices that bring a little heat and bold flavor.

Provolone cheese: Mild, slightly tangy cheese that melts well and adds creaminess.

Mozzarella cheese: Soft, stretchy cheese that melts beautifully and balances the flavors.

Eggs: Beaten and mixed with cheese and herbs to hold everything together and add richness.

Parmesan cheese: Grated hard cheese that adds a sharp, salty flavor to the egg mixture.

Dried oregano: Herb that adds a warm, slightly bitter taste, common in Italian dishes.

Dried basil: Sweet, aromatic herb that complements the other flavors perfectly.

One important step in this Antipasto Squares Recipe is beating the eggs and mixing in the grated parmesan cheese, oregano, and basil. Getting this right helps the top layer of crescent rolls soak up flavor and bake into a golden, tasty crust. Here’s how you can do it without making a mess:

1. Crack the eggs into a clean bowl.
2. Use a fork or a whisk to gently stir the eggs at first, breaking the yolks and whites apart.
3. Once they start to blend, move your whisk or fork in small circles or figure-eights to mix everything evenly.
4. Add the grated parmesan cheese, oregano, and basil to the bowl.
5. Stir again until the herbs and cheese are spread throughout the egg mixture.

Doing this slowly and carefully stops the egg from splashing out of the bowl and makes sure the cheese and herbs don’t clump up. When the mixture is smooth, it will pour nicely over the top of the crescent rolls, soaking in just enough to keep the squares moist and flavorful.

I remember the first time I made this, I whisked the eggs too fast and ended up with egg all over the counter! Now I take my time, and it’s way less messy. Also, if you don’t have a whisk, a fork works just fine and is easier to clean. This little step really makes the difference between a dry top and a perfectly golden, cheesy crust that everyone loves.

• refrigerated crescent rolls - Substitute with puff pastry sheets: Puff pastry sheets provide a similar flaky texture and can be used as a base for the antipasto squares.

• sliced deli ham - Substitute with turkey breast: Turkey breast offers a leaner option while still providing a similar savory flavor.

• sliced deli salami - Substitute with sliced chorizo: Chorizo adds a spicy kick and a similar texture to the dish.

• sliced pepperoni - Substitute with sliced prosciutto: Prosciutto offers a more delicate, yet equally flavorful, alternative to pepperoni.

• sliced provolone cheese - Substitute with sliced Swiss cheese: Swiss cheese has a similar melting quality and mild flavor that complements the other ingredients.

• sliced mozzarella cheese - Substitute with sliced Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that works well in antipasto squares.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for those who are looking for a lower cholesterol option or have dietary restrictions.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano offers a similar salty and nutty flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme provides a different but complementary herbal note to the dish.

• dried basil - Substitute with dried marjoram: Dried marjoram has a similar sweet and aromatic flavor that can replace dried basil.

• Allow the antipasto squares to cool completely at room temperature. This ensures that the layers set properly and the cheese firms up, making it easier to handle.

• Once cooled, cut the antipasto squares into individual portions. This will make it more convenient to store and reheat later.

• For short-term storage, place the squares in an airtight container. Layer them with parchment paper between each layer to prevent sticking. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the antipasto squares, wrap each square individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.

• After wrapping in plastic, place the squares in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the squares on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For reheating from frozen, allow the antipasto squares to thaw in the refrigerator overnight. Then follow the same reheating instructions as for refrigerated squares.

• Alternatively, you can reheat in the microwave for a quicker option. Place a square on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you notice any excess moisture after reheating, blot gently with a paper towel before serving to maintain the best texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the antipasto squares on a baking sheet lined with parchment paper.
  3. Cover the squares loosely with aluminum foil to prevent the top layer from getting too crispy.
  4. Heat for about 10-15 minutes, or until the cheese is melted and the squares are warmed through.
  5. Remove the foil for the last 2-3 minutes to let the top get slightly golden.

• Microwave Method:

  1. Place a portion of the antipasto squares on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the antipasto squares on the toaster oven tray.
  3. Cover with a piece of aluminum foil to avoid over-browning.
  4. Heat for 8-10 minutes, or until the cheese is melted and the squares are heated through.
  5. Remove the foil for the last 2 minutes to crisp up the top layer.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the antipasto squares in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  4. Check to make sure the cheese is melted and the squares are heated through before serving.

• Oven: Used to bake the antipasto squares at the specified temperature until they are golden brown.

• Baking dish: The container where you will layer the crescent rolls, meats, cheeses, and egg mixture.

• Can opener: Helps to open the cans of refrigerated crescent rolls.

• Rolling pin: Useful for flattening and spreading the crescent rolls evenly in the baking dish.

• Mixing bowl: Used to beat the eggs and mix in the grated parmesan cheese, oregano, and basil.

• Whisk: Helps to beat the eggs and mix them with the other ingredients.

• Measuring cup: Used to measure the ⅓ cup of grated parmesan cheese.

• Measuring spoons: Used to measure the 1 teaspoon of dried oregano and 1 teaspoon of dried basil.

• Knife: Used to cut the antipasto squares after they have cooled.

• Cutting board: Provides a surface to cut the antipasto squares.

• Spatula: Helps to lift and serve the antipasto squares from the baking dish.

Pre-prep ingredients: Slice and organize deli meats and cheeses in advance to streamline assembly.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.

Layer efficiently: Arrange meats and cheeses in a single motion to save time.

Pre-beat eggs: Beat the eggs and mix with parmesan, oregano, and basil before starting assembly.

Chill crescent rolls: Keep crescent rolls chilled until ready to use for easier handling and faster preparation.