Try this Antipasto Squares recipe, or contribute your own.
- Carbohydrate 0.960904585775924 g
- Cholesterol 37.1417579066464 mg
- Fat 11.6974257301955 g
- Fiber 0.0713333319476342 g
- Protein 11.1054883992211 g
- Saturated Fat 3.77003468620542 g
- Serving Size 1 1 Serving (119g)
- Sodium 773.191519113878 mg
- Sugar 0.88957125382829 g
- Trans Fat 1.75834110333678 g
- Calories 154 calories
Step-by-step
- Preheat oven to 350 degrees and grease a 9" by 13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together the seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
- Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal.
- Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano.
- Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
- Let cool at least 15 minutes before slicing into squares.
Operating under strict oven-space limits requires building layers that cook evenly without requiring constant temperature adjustments. Antipasto squares solve spatial constraints by stacking cured meats, cheeses, and laminated dough into a single 9-by-13-inch pan. Heat transfers through the bottom and top pastry layers simultaneously, turning moisture inside the fillings into steam that cooks the ingredients while keeping the interior rich. Pepperoncini add acidity, cutting through the dense fats of provolone and mozzarella.
Reading Visual Cues for Doneness
Internal temperature probes fail in laminated pastry dishes because the metal tip conducts external heat and the filling consists of discrete solid layers. Visual indicators provide the only reliable measure for removing the pan from the 350-degree oven at the 35-minute mark. Raw crescent dough contains high amounts of fat and water; as moisture evaporates, the starch matrix sets and browns. Watch for the edges of the pastry to pull slightly away from the metal sides of the baking sheet. The top crust must display a deep, uniform golden hue across every pinched seam, indicating the butter layers inside have fully baked rather than melted out.
- If the top browns faster than 25 minutes, drape a sheet of aluminum foil loosely over the surface to deflect radiant heat while the interior finishes setting.
- Allow the baked slab to rest undisturbed for 15 minutes before slicing; residual steam dissipates during this window, firming the melted cheese structure so individual squares hold their shape.
