Antipasto Squares

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Antipasto squares are a tasty treat you can make for your next get-together. These yummy squares pack all the flavors of an Italian antipasto platter into bite-sized pieces. You can whip up these crowd-pleasing appetizers in just over an hour with simple ingredients like crescent rolls, deli meats, and cheeses.

The recipe is easy to follow. You’ll layer meats and cheeses between crescent roll dough, then bake until golden brown. The result is a warm, gooey appetizer that’s sure to be a hit. With 12 servings per batch, there’s plenty to share with friends and family.

Exact Ingredients List

Here’s what you’ll need to make these tasty antipasto squares:

• 2 (8-ounce) tubes refrigerated crescent roll sheets
• 1/2 pound deli ham, thinly sliced
• 1/4 pound pepperoni, thinly sliced
• 1/4 pound Genoa salami, thinly sliced
• 1/2 pound provolone cheese, thinly sliced
• 1/4 pound mozzarella cheese, thinly sliced
• 1 (16-ounce) jar sliced pepperoncini, drained
• 2 tablespoons extra-virgin olive oil
• 1/4 cup parmesan cheese, freshly grated
• 1 teaspoon dried oregano

You’ll also want to have cooking spray on hand to grease your baking dish. Make sure all your meats and cheeses are thinly sliced for easy layering.

Remember to drain the pepperoncini well to avoid making your squares soggy. If you like a little extra kick, you can add some of the pepperoncini juice to the dish.

Feel free to swap out any of the meats or cheeses based on your preferences. You could try using prosciutto instead of ham or add some sliced turkey for variety.

Instructions

Heat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.

Take one crescent roll sheet and press it into the dish. Bake it for 10 minutes.

Layer your meats and cheeses. Start with ham, then add pepperoni and salami. Top with provolone and mozzarella. Sprinkle pepperoncini over everything.

Cover the layers with the second crescent roll sheet. Press it down gently.

Brush olive oil on top. Sprinkle with parmesan and oregano. Cover with foil.

Bake for 30 minutes. Take off the foil and bake 15-20 minutes more. The top should be golden brown.

Let it cool for 15 minutes before you cut it. You can serve it warm or at room temp.

Tips:

• Make sure to drain the pepperoncini well.
• Press the first layer of dough firmly into the pan corners.
• Don’t skip the initial baking step – it keeps the bottom crisp.
• Let it cool before cutting for neater squares.

These antipasto squares are perfect for parties or as a fun family meal. Enjoy your tasty creation!

Possible Substitutes List

You can swap out ingredients in antipasto squares to suit your tastes. Here are some easy swaps:

Meats:

• Turkey instead of ham
• Prosciutto instead of salami
• Capicola instead of pepperoni

Cheeses:

• Swiss instead of provolone
• Cheddar instead of mozzarella
• Asiago instead of parmesan

Veggies:

• Roasted red peppers instead of pepperoncini
• Artichoke hearts instead of pepperoncini
• Olives (black or green) as an extra topping

For the crescent roll dough, you can try:

• Puff pastry sheets
• Pizza dough
• Flatbread

If you want to make it vegetarian, skip the meats and add extra veggies like:

• Sliced tomatoes
• Spinach leaves
• Grilled zucchini

For a different flavor, try these swaps:

• Pesto instead of olive oil
• Italian seasoning instead of oregano
• Garlic powder as an extra spice

Remember, you can mix and match these swaps to create your perfect antipasto squares!

How To Make It Diabetes-Friendly

To make these antipasto squares more diabetes-friendly, you can try a few simple swaps. Use whole wheat crescent roll dough instead of regular for more fiber. This helps slow down sugar absorption.

Choose lean deli meats like turkey or chicken breast instead of ham and salami. These have less fat and fewer calories. You can also use less meat overall.

Pick reduced-fat cheeses to cut down on saturated fat. Try part-skim mozzarella and low-fat provolone. Use a light sprinkle of Parmesan for flavor.

Add more veggies like roasted red peppers, artichoke hearts, or spinach. These boost nutrition without adding many carbs. Go easy on the pepperoncini to reduce sodium.

Instead of olive oil, use a cooking spray to lightly coat the top. This cuts down on added fats. You can also skip the top layer of dough to reduce carbs further.

Make smaller squares so you can enjoy the flavors while controlling your portion size. Pair them with a side salad for a more balanced meal.

Remember to check with your doctor about how these changes fit into your meal plan. Enjoy your diabetes-friendly antipasto squares in moderation as part of a healthy diet.

Tips, Tricks & Storing

To make the best antipasto squares, use high-quality deli meats and cheeses. You can ask your deli counter to slice them extra thin for easy layering.

Try different cheese combos like sharp cheddar or fontina for new flavors. Add some veggies like roasted red peppers or artichoke hearts to mix it up.

Make sure to drain the pepperoncini well to avoid soggy squares. Pat them dry with paper towels if needed.

You can prep these squares ahead of time. Just assemble, cover, and refrigerate for up to 24 hours before baking.

To store leftovers, let them cool completely. Put them in an airtight container and keep in the fridge for 3-4 days. Reheat in a 350°F oven until warm.

Want to freeze some for later? Wrap individual squares in plastic, then foil. They’ll keep in the freezer for up to 2 months. Reheat from frozen at 350°F.

For easy serving at parties, cut into smaller bite-sized squares. Stick a toothpick in each one so guests can grab and go.