Menu Enter a recipe name, ingredient, keyword...


Antipasto Squares


Google Ads
Rate this recipe 4.4/5 (13 Votes)
Antipasto Squares 1 Picture


  • 2 large packages Pillsbury Crescent Rolls (I used Pillsbury Crescent Big & Buttery, 10 ounces each)
  • 3/4 lb ham, thinly sliced
  • 3/4 lb Provolone cheese, thinly sliced
  • 3/4 pound Genoa salami, thinly sliced
  • 3/4 pound, Mozzarella, thinly sliced
  • 3/4 pound pepperoni, thinly sliced
  • 5 large eggs, lightly beaten
  • 3 Tablespoons grated cheese (I used cheddar)
  • Dash pepper (Lisa also adds a dash of Mrs. Dash)


Adapted from


Step 1

Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note - try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.

In a medium bowl add eggs, cheese, pepper and Mrs. Dash. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature.

Review this recipe