Antipasto Squares Recipe

Crescent rolls: These are pre-made dough sheets that bake into flaky, buttery layers.

Deli ham: Thinly sliced ham from the deli counter, adding a savory flavor.

Deli salami: Sliced salami that brings a spicy and robust taste.

Pepperoni: Sliced pepperoni for a classic Italian touch.

Provolone cheese: A mild, creamy cheese that melts beautifully.

Mozzarella cheese: Known for its gooey, stretchy texture when melted.

Eggs: Beaten to create a binding mixture with the cheese and herbs.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor.

Oregano: Dried herb that provides a warm, aromatic essence.

Basil: Dried herb that adds a sweet, slightly peppery flavor.

When working with crescent rolls, ensure they are well-chilled before unrolling. This makes them easier to handle and less likely to tear. If they do tear, gently press the dough back together with your fingers. For an even bake, use a baking dish that distributes heat evenly, such as a glass or ceramic dish. When layering the deli meats and cheeses, make sure to distribute them evenly to avoid any overly thick or thin sections. This ensures each bite has a balanced flavor. Finally, when pouring the egg mixture over the top, use a pastry brush to spread it evenly, ensuring it covers the entire surface for a beautiful golden finish.

• 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.