Antipasto Squares: A Delicious & Easy Appetizer Recipe

Antipasto squares are a crowd-pleasing appetizer that’s perfect for parties, potlucks, or even a simple weeknight snack. This recipe is incredibly versatile, allowing you to customize the ingredients to your liking. The combination of savory meats, cheeses, briny olives, and tangy vinaigrette creates an explosion of flavors that will leave your guests wanting more. Best of all, antipasto squares are easy to make and can be prepared ahead of time, making them a stress-free option for entertaining.

Why You’ll Love This Recipe

* **Easy to Make:** This recipe requires minimal cooking and prep time. Simply chop the ingredients, layer them in a baking dish, and chill. That’s it!
* **Versatile:** You can easily adapt the ingredients to suit your taste preferences and dietary needs. Swap out meats, cheeses, or vegetables to create your own unique version.
* **Make-Ahead Friendly:** Antipasto squares can be made a day or two in advance, making them perfect for busy hosts.
* **Crowd-Pleasing:** The combination of flavors and textures in antipasto squares is sure to be a hit with your guests.
* **Visually Appealing:** The colorful layers of ingredients make antipasto squares a beautiful addition to any appetizer spread.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients for this recipe. Remember, you can always adjust the quantities and types of ingredients to your liking.

* **Base:**
* 1 (10-ounce) package refrigerated crescent roll dough, or puff pastry sheets.
* or pre made pizza dough
* **Cheese:**
* 8 ounces provolone cheese, sliced
* 4 ounces fresh mozzarella cheese, sliced or small balls
* 4 ounces grated Parmesan cheese

* **Meats:**
* 4 ounces salami, sliced
* 4 ounces pepperoni, sliced
* 4 ounces ham, sliced

* **Vegetables & Olives:**
* 1/2 cup marinated artichoke hearts, quartered
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup roasted red peppers, chopped
* 1/4 cup pepperoncini peppers, sliced (optional)
* 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped

* **Dressing:**
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic powder
* Salt and freshly ground black pepper to taste

Equipment You’ll Need

* 9×13 inch baking dish
* Knife and cutting board
* Mixing bowl (for the dressing)
* Whisk

Step-by-Step Instructions

Follow these detailed instructions to create the perfect batch of antipasto squares.

**Step 1: Prepare the Base**

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. This will prevent the crust from sticking.
2. Unroll the crescent roll dough and press it into the prepared baking dish, pinching the seams together to create a seamless crust. Alternatively, if using puff pastry, gently unfold the sheets and press them into the dish, overlapping slightly if needed. If using pizza dough, roll to fit the baking dish, pre-bake until slightly golden, then add ingredients. This prevents the squares from becoming soggy.
3. Bake crust according to package instructions, or until slightly golden brown. Cool completely.

**Step 2: Prepare the Dressing**

1. In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, and pepper. Taste and adjust seasonings as needed. The dressing should be tangy and flavorful.

**Step 3: Layer the Ingredients**

1. Drizzle half of the dressing over the cooled crust. This will add moisture and flavor to the base.
2. Layer half of the provolone cheese slices over the dressing. This creates a barrier between the crust and the meats and vegetables, preventing the crust from becoming soggy.
3. Next, layer half of the salami, pepperoni, and ham over the cheese. Distribute the meats evenly over the cheese.
4. Sprinkle half of the artichoke hearts, Kalamata olives, roasted red peppers, pepperoncini (if using), and sun-dried tomatoes over the meats. Try to spread the ingredients evenly for a consistent flavor in each square.
5. Repeat layers with the remaining provolone cheese, mozzarella, meats, and vegetables.
6. Drizzle the remaining dressing over the top layer of vegetables. Make sure to coat all the ingredients evenly.
7. Sprinkle the grated Parmesan cheese over the top. This will add a salty and savory finish to the antipasto squares.

**Step 4: Chill and Serve**

1. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the squares to firm up.
2. Before serving, cut the antipasto squares into even pieces. A pizza cutter or a sharp knife works well for this.
3. Serve chilled and enjoy!

Tips for Success

* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your antipasto squares will be. Choose good quality cheeses, meats, and olives.
* **Don’t Overfill the Baking Dish:** If you add too many ingredients, the squares will be difficult to cut and serve. Stick to the recommended amounts.
* **Chill Thoroughly:** Chilling the antipasto squares allows the flavors to meld and the squares to firm up, making them easier to cut and serve. Don’t skip this step!
* **Adjust the Dressing to Your Liking:** The dressing is a key component of this recipe. Taste it and adjust the seasonings to your liking. You can add more red wine vinegar for a tangier flavor or more olive oil for a richer flavor.
* **Get Creative with the Ingredients:** Feel free to experiment with different ingredients to create your own unique version of antipasto squares. Try adding different types of cheeses, meats, or vegetables.
* **Cut into Bite-Sized Pieces:** Cut the squares into small, bite-sized pieces for easy serving.
* **Serve with Toothpicks:** Serve the squares with toothpicks so your guests can easily grab them.

Variations

* **Vegetarian Antipasto Squares:** Omit the meats and add more vegetables, such as grilled zucchini, eggplant, or bell peppers. You can also add marinated mushrooms or artichoke hearts.
* **Spicy Antipasto Squares:** Add a pinch of red pepper flakes to the dressing or use spicy salami or pepperoni.
* **Italian Herb Antipasto Squares:** Increase the amount of oregano and basil in the dressing or add other Italian herbs, such as rosemary or thyme.
* **Mediterranean Antipasto Squares:** Add feta cheese, sun-dried tomatoes, and Kalamata olives. Use a lemon-herb vinaigrette instead of the red wine vinaigrette.
* **Gluten-Free Antipasto Squares:** Use gluten-free crescent roll dough or puff pastry sheets, or pre made gluten free pizza dough.
* **Vegan Antipasto Squares:** Use vegan cheese alternatives, omit the meats, and add more vegetables. Use a vegan vinaigrette.

Serving Suggestions

* Serve antipasto squares as an appetizer at parties, potlucks, or family gatherings.
* They also make a great snack or light meal.
* Serve with a side of crusty bread or crackers.
* Pair with a glass of wine or beer.
* Arrange the squares on a platter with other appetizers, such as cheese and crackers, dips, and crudités.

Storage Instructions

* Store leftover antipasto squares in an airtight container in the refrigerator for up to 3 days.
* The squares may become slightly soggy after a day or two, but they will still be delicious.
* Antipasto squares can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Detailed Recipe

**Yields:** 24-32 squares
**Prep time:** 20 minutes
**Chill time:** 2 hours (minimum), preferably overnight
**Cook time:** 12-15 minutes

**Ingredients:**

* 1 (10-ounce) package refrigerated crescent roll dough
* 8 ounces provolone cheese, sliced
* 4 ounces fresh mozzarella cheese, sliced or small balls
* 4 ounces grated Parmesan cheese
* 4 ounces salami, sliced
* 4 ounces pepperoni, sliced
* 4 ounces ham, sliced
* 1/2 cup marinated artichoke hearts, quartered
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup roasted red peppers, chopped
* 1/4 cup pepperoncini peppers, sliced (optional)
* 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic powder
* Salt and freshly ground black pepper to taste

**Instructions:**

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Unroll the crescent roll dough and press it into the prepared baking dish, pinching the seams together to create a seamless crust.
3. Bake crust according to package instructions, or until slightly golden brown. Cool completely.
4. In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, basil, garlic powder, salt, and pepper.
5. Drizzle half of the dressing over the cooled crust.
6. Layer half of the provolone cheese slices over the dressing.
7. Layer half of the salami, pepperoni, and ham over the cheese.
8. Sprinkle half of the artichoke hearts, Kalamata olives, roasted red peppers, pepperoncini (if using), and sun-dried tomatoes over the meats.
9. Repeat layers with the remaining provolone cheese, mozzarella, meats, and vegetables.
10. Drizzle the remaining dressing over the top layer of vegetables.
11. Sprinkle the grated Parmesan cheese over the top.
12. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
13. Before serving, cut the antipasto squares into even pieces.
14. Serve chilled and enjoy!

Enjoy your delicious and easy-to-make antipasto squares! This is a recipe that’s sure to impress your friends and family.