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Think about an Italian Sub with all the goodies like ham, pepperoni, mozzarella, provolone, sun-dried tomatoes, and pepperoncini but in appetizer form. Freshly baked, melty, and amazingly delicious!

What If I Don’t Have Pepperoncini?

You can use banana peppers, cherry peppers, or even chopped olives if you don’t want to add spice to your antipasto squares.

Can I Use A Different Cheese Other Than Provolone?

Absolutely! Feel free to use your favorite melty white cheese like Fontina, Havarti, Monterey Jack, or just mozzarella!

What Kind Of Sun-Dried Tomatoes Should I Use?

Try to use the ones that are not packed in oil. The dry ones are best because they won’t make your squares soggy. If you only have the oil-packed ones, make sure you drain them well and pat them dry.

15-Minute Prep-Time Antipasto Squares

Antipasto Squares taste like a great Italian sub but in appetizer form!

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: SERVINGS

Calories: 233kcal

Author: Kathy

Ingredients

2- 8 oz tubes refrigerated crescent dough sheets
½ lb thinly sliced deli ham, divided
¼ lb pepperoni slices, divided
12 slices Provolone cheese, divided
2 cups shredded Mozzarella cheese, divided
1- 8 oz jar sliced pepperoncini, divided
1 cup sun-dried tomatoes, chopped and divided
1 tbsp extra-virgin olive oil, divided
2 tsp Italian seasoning

Instructions

Preheat the oven to 350 F and brush the bottom and sides of a 9x13-inch baking dish with ½ tbsp olive oil.
Press one of the crescent doughs into the bottom and 1/2 inches up the sides of the baking dish
Assemble the squares by layering the ingredients like so:
- Place 6 slices of provolone cheese over the dough
- ½ of the pepperoni slices
- ½ shredded mozzarella over
- ½ deli ham slices
- ½ the pepperoncini and sun-dried tomatoes
- Repeat the layers
Top with the second crescent dough, pinching the edges of both doughs together, if possible.
Brush the entire top with ½ tbs olive oil sprinkle the Italian seasoning evenly on top, and bake for 30 minutes or until golden brown. Let it rest for 10 minutes before cutting so the cheese cools down a bit and doesn’t run.