Name: Antipasto Squares with Crescents and Cheese 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 incredibly satisfying about the melty layers and savory flavors packed into this Antipasto Squares with Crescents and Cheese Recipe. It’s a perfect crowd-pleaser that’s surprisingly simple, blending classic deli meats and cheeses into one irresistible dish.

A square piece of layered baked pasta sits on a white plate on a white marbled surface. The dish has about five visible layers: the bottom layer is a thin, browned pasta, followed by a layer of thinly sliced red cured meat. Above that is a thick red tomato sauce layer next to melted white cheese that looks soft and stringy, topped by a golden, crispy breadcrumb and herb crust that covers the whole top fully. The colors show a mix of red, white, and golden brown textures, with herbs sprinkled on top. 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 Crescents and Cheese Recipe
Top Tip
How to Serve Antipasto Squares with Crescents and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Antipasto Squares with Crescents and Cheese Recipe

Why You'll Love This Recipe

I remember the first time I made these antipasto squares for a weekend gathering—they vanished almost instantly. What’s not to love? It’s this perfect balance of convenience, flavor, and that irresistible crispy-cheesy crust that keeps everyone coming back for more.

Simple ingredients: Uses staple deli meats and cheeses you probably already have on hand.
Easy assembly: This recipe comes together quickly, even if you’re juggling a busy day.
Perfect appetizer or snack: Great for parties, potlucks, or anytime you want to impress without stressing.
Deliciously customizable: You can easily swap ingredients to suit your taste or what’s in your fridge.

A white rectangular baking dish holds a baked dish cut into nine square pieces, with two pieces slightly pulled out showing melted cheese and red tomato sauce layers beneath a golden, slightly crispy top crust sprinkled with herbs and breadcrumbs. The crust is light brown with some darker brown spots, and the edges look slightly raised and flaky. The dish sits on a striped cloth placed over a white marbled surface. Nearby are two small salt and pepper shakers with brown tops, and on the right side, there is a knife with crumbs on the blade resting on a white round plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Antipasto Squares with Crescents and Cheese Recipe lies in the combination of buttery crescent dough, savory deli meats, melty cheeses, and vibrant roasted peppers. They all play their part in delivering layers of flavor and texture.

Flat lay of two unrolled crescent roll dough tubes with smooth pale golden dough, several thin slices of provolone cheese with off-white creamy texture, a few slices of pink deli ham with natural marbling, thin slices of deep red hard salami speckled with fat, bright red pepperoni slices with glossy sheen, slices of fresh white mozzarella cheese, a small white ceramic bowl filled with glossy roasted red bell pepper strips, another small white bowl containing shiny green pepperoncini peppers, a small white bowl with golden olive oil, a small white bowl with finely grated pale yellow parmesan cheese, dried oregano sprigs, whole uncracked brown eggs, coarse salt crystals, and black peppercorns all arranged symmetrically and balanced in a realistic proportion 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: Flaky and buttery, this dough crisps beautifully, creating a golden crust that holds everything together.
Provolone cheese: Adds a mild, slightly smoky flavor that melts perfectly.
Deli ham: Classic, tender, and slightly sweet, it balances the other meats well.
Hard salami: Brings a bit of spice and a firmer bite to the filling.
Pepperoni: Adds bold, savory heat that fans of antipasto will appreciate.
Mozzarella cheese: Creamy and melty, it binds the layers deliciously.
Roasted red bell peppers: Sweet and smoky, they cut through the richness with a burst of freshness.
Pepperoncini peppers: Their tangy crunch adds just the right zing.
Olive oil: Brushing the dough helps it brown evenly and adds extra flavor.
Parmesan cheese: Sprinkled on top for a sharp, salty finish and crispy texture.
Dried oregano: A classic Italian herb that ties all those savory flavors together.
Salt & black pepper: Basic seasoning to enhance every ingredient.

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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 my favorite things about this Antipasto Squares with Crescents and Cheese Recipe is how easy it is to customize. You can swap meats, cheeses, or peppers to suit your pantry or preferences and still end up with a delicious result.

Variation: I once made this with turkey and Swiss cheese for a lighter twist—just as tasty and a little less rich!
Vegetarian option: Try layering grilled veggies like zucchini and eggplant instead of meats, and swap the cheese if you’d prefer.
Spice it up: Add some crushed red pepper flakes or use spicy Italian sausage for a kick.
Make it gluten-free: Use gluten-free crescent dough or pre-made gluten-free pastry to keep it allergy-friendly.

Step-by-Step: How I Make Antipasto Squares with Crescents and Cheese Recipe

Step 1: Prepare Your Dough and Pan

Preheat your oven to 350°F and lightly grease a 9×13 baking dish. I find a non-stick spray or a little olive oil works perfectly here. Unroll one can of crescent roll dough and gently press it into your baking dish, pinching the seams to create a solid layer. This prevents any cheese or fillings from leaking out later. Don’t skip pressing the seams together—it makes all the difference for neat squares!

Step 2: Season and Brush the Base

Brush the dough with a tablespoon of olive oil, then sprinkle with salt, pepper, and half your oregano. This simple seasoning step is key for layering flavor right from the start. It also helps the crust get that irresistible golden color.

Step 3: Layer the Meats, Cheeses, and Peppers

Now for the fun part—layer in the ham, salami, pepperoni, provolone, mozzarella, roasted red peppers, and pepperoncini peppers. When I do this, I make sure the layers are even but not piled too high, so everything cooks evenly and slices beautifully. The blend of flavors here is exactly why this recipe is so addictive.

Step 4: Top with Second Layer of Dough

Unroll your second crescent roll can and place it over the filling, pinching seams together again just like before. This top layer seals everything in and gives you that crispy, flaky crust that makes these squares so satisfying.

Step 5: Final Seasoning and Bake

Brush the top with the remaining olive oil, season with the rest of your salt, pepper, and oregano, then sprinkle parmesan cheese generously over the surface. Place it in the oven and bake for 30–35 minutes, or until the crust is deeply golden and crispy. If you notice it browning too fast, tent it loosely with foil to prevent burning.

Step 6: Cool Before Serving

Let the antipasto squares cool for about 15 minutes once out of the oven. This resting time helps the cheeses set a bit so you get clean, delicious slices every time. Then slice into squares and get ready to enjoy the flavor fiesta!

Top Tip

From personal experience, the secret to perfect antipasto squares is really in the dough handling and layering. Little care at that stage saves you from soggy bottoms or messy slices.

Seam sealing: Pinch every seam tight—this prevents leakage and keeps your squares neat and beautiful.
Layer evenly: Spread the meat and cheese layers evenly without overstuffing, so everything cooks through perfectly.
Watch the bake: Keep an eye near the end and cover with foil if the edges brown too quickly.
Rest before cutting: Let it cool so that the melted cheeses firm up—this helps you get clean slices.

How to Serve Antipasto Squares with Crescents and Cheese Recipe

Garnishes

I love topping these antipasto squares with a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. A drizzle of balsamic glaze also adds a lovely tangy contrast to the rich, melty filling.

Side Dishes

Pairing them with a simple green salad helps balance the richness, or bring them along with olives, marinated artichokes, and a nice crusty bread for a true antipasto spread feel.

Creative Ways to Present

For parties, I slice these squares into bite-sized pieces and arrange them on a large platter with a few colorful antipasto picks. It’s always a conversation starter and looks so festive sliced small and served family-style.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to line the container with parchment paper between layers so the crust doesn’t get soggy.

Freezing

This recipe freezes beautifully! Just wrap the whole baked dish tightly with foil and store it for up to 2 months. When you want to eat, thaw overnight and reheat in the oven until warmed through and crispy again.

Reheating

To keep the crust crisp, I reheat leftovers in a 350°F oven for 10-15 minutes rather than microwaving. It revives that fresh-baked crust every time.

Frequently Asked Questions:

Can I use premade pizza dough instead of crescent rolls?

Yes, you can substitute premade pizza dough. Just roll it out to fit your baking dish and proceed with layering. The texture will be slightly different—pizza dough tends to be chewier—but still delicious.

What’s the best way to slice antipasto squares cleanly?

Using a sharp serrated knife or a pizza cutter after the squares have rested at least 15 minutes helps achieve clean edges. Avoid cutting while still hot as the cheese can be too runny and messy.

Can I make these ahead of time and bake later?

Absolutely! You can assemble the antipasto squares the day before, cover tightly with plastic wrap, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking straight from chilled.

Can I swap the types of cheese used?

Definitely. While provolone and mozzarella give classic flavors and texture, feel free to experiment with cheddar, gouda, or even a spicy pepper jack according to your taste. Just keep a good melting cheese in the mix.

Final Thoughts

This Antipasto Squares with Crescents and Cheese Recipe holds a special place in my recipe rotation because it’s just so effortless and crowd-pleasing. I love how it brings people together—whether it’s game night, a casual get-together, or a simple family dinner. Give it a try, and you might find yourself coming back to this foldable, flavorful, crispy-edged delight time and again. Trust me, your friends and family will thank you.