Antipasto Squares Recipe

A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham - I've gotten apple/honey ham (it's dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! :)

Followed other reviewer's advice and baked bottom layer for 8 to 9 minutes,blotted peppers try, added a quarter teaspoon of garlic to the egg wash. Have made three times with excellent reviews each time. Have been asked for this recipe twice!

This was excellent. Took it to a neighborhood party and had many compliments and requests for the recipe which I gladly shared. The only ingredient I changed slightly was the ham, choosing smoked ham in place of boiled ham, because I thought it would be drier and eliminate having a soggy crust. I also layered the cheese next to the crust, both top and bottom, again to keep any excess moisture from the crust. So my order of layering was cheese, ham, salami, pepperoni, peppers, egg mixture, cheese and to crust. This was so good and easy to serve. Will make again.

Everyone raved about it — no leftovers.

I made this yesterday for a potluck for the first time! Everyone loved it, including my husband. I followed others suggestions and baked the bottom crust for 6 minutes before assembling. I added tomato pesto to the bottom layer before the meat & cheese and sprinkled garlic powder on the top layer! I baked at 375 instead of 350 - tin foil on for 30mins and then baked without tin foil for 20mins . This was not wet or mushy on the bottom at all. My husband said it was fantastic, but to serve with some sort of mustard next time. A crowd pleaser!

I took this to a neighborhood party, and people enjoyed it. I followed the suggestions~BAKE the bottom crust for 5-6 min. before adding meat & cheese, and DON'Tuse the foil until the end! (last 15 min.) I gave it 4 stars b/c I thought it was a little bland. Next time, I think I'll try a sundried tomato or pesto spread on the baked crust +garlic or onion powder. Still, it's a keeper!

This was a great recipe....I had my doubts but tried it anyway and it was a big hit at the super bowl party. The only things I did different was I pre baked the bottom crust for 5 mins at 350. And I added a little bit of garlic jack cheese to the other cheeses, maybe only 2 slices. This has great flavor and was really easy to assemble.

We loved it! I baked the crust for 6 minutes before adding toppings like other reviewers suggested, still the crust was a bit soft (under baked). I added mozzarella cheese as the first layer and then the remaining meats and cheeses. Overall, this was a good recipe to try on a Friday night. I will make this again.

I’m giving this a low rating, but in fairness to Lori, I have to say I made changes to her recipe based on MANY reviews. Although I dislike criticizing a recipe that has been altered from the original, I do so for the purpose of warning others to NOT DO WHAT I DID. I made a double batch (two casseroles) of this to take to my women’s meeting last night. I followed the recipes with these suggestions: I pre-heated my oven to 375 degrees; I left out the salt (an improvement); I added a very thin layer of sun dried tomato pesto to the bottom crust (a big improvement); I pre-baked the bottom crust after adding the sun dried tomato pesto (6 minutes) (an improvement); I added 2 teaspoon of minced roasted garlic to each batch (an improvement); I use d Black Forest Ham (it’s much drier than boiled ham and has a better flavor - also an improvement); I added VERY WELL DRIED red pepper strips (I think this is what my ladies found objectionable). ------------- I think the next time I make this (and I will), I will remove the casserole(s) from the oven 10 minutes early and spoon a thin layer of sun dried tomato pesto to the top crust and return it to the oven to finish baking. When it comes out of the oven, I’ll give it a light sprinkling of Mozzarella Cheese and a few (patted dry) black olive slices and maybe a 1/4 cup of chopped red pepper (raw and patted dry). I think this would dress it up a bit before cutting into squares. Making this recipe is a little pricey, but it smel

I've made it a few times, and based on other comments I did a few things differently. I spread the bottom layer of crescent rolls, top with sundried tomato pesto and the red peppers, then prebake for 10 minutes. I microwaved the pepperoni on paper towels to soak up some grease. Finally, I put an extra layer of crescent rolls in the middle, which helped absorb some grease. These were a huge hit at the party!

Made these yesterday for a bridal shower I was throwing and they were the hit of all the food! OK - I followed the recipe with the changes that were suggested in many of the posts. So what I did: 1. I precooked the bottom layer of crescent rolls about 7-8 minutes at 375. I brushed them with a thin layer of basil pesto before baking. 2. I drained and dried the roasted peppers and the honey roasted ham between layers of paper towels for a good 20 minutes, changing out the paper towels a couple of times. (next time I wlll do this in advance -Even a day a head of time if I am busy and stick them in a tupperware until use) 3. Next - I first layered provolone so that there was a layer of cheese between and of the foods that could potentially make it soggy. So provolone, roasted peppers, salami, honey roasted ham, muenster (didn't have swiss), garlic salt, pepperoni, egg mixture. I just used about 4 eggs per pan. Then final layer of crecsent rolls. I didn't have enough eggs to do a final egg wash on top and it was totally fine. I baked at 375 for 20 minutes with foil, then 20-25 mins without. (just watch them at the end). I let them settle and cool - do not cover with foil while cooling! Cut them into squares. Served! Huge hit! Today a day later they are still so good warmed up and eaten for snacks! I will make them often. It is a little pricey as far as ingredients so truth is I will only make them for my own parties :) Or only very special potlucks. LOL.

I used sweet capicola instead of boiled ham

Made it for dinner. Cut into 8 squares. Everyone liked it. Will make again. Baked bottom crust first for 6 minutes at 375. Used shredded cheddar mix.

Sounds good. I haven't tried this yet but will try it at my next Bunco party. Someone suggested to pre-bake the bottom crust for about 6 minutes. I think that will definitely help with the soggy bottom. I also think changing the order of the layering will help. Don't put ham on the bottom. I will put the Swiss cheese on the bottom instead.

Talk about salt! Just way too salty! Also, I cooked for a long time, and couldn't get the pastry dough to cook on the bottom of the pan. Turned out as soggy gooey dough. Won't make again.

I have made this a few times. Never disappoints when you want something quick, simple, and delicious!

Yes I did and was very disappointed. It did look pretty, however it was far from palitable.

I love these little sandwich bites! They are perfectly easy to customize based on what you have in your refrigerator (I didn't have roasted bell peppers, but I used banana peppers instead, and mixed and matched the cheese). They were perfect little hand held sandwiches - and the leftovers actually reheated well for the couple days they lasted in my refrigerator!

Delicious the only thing I added was some pesto. It’s just a little something that kicks it up! I made it for a party and everyone said “best appetizer here”!!

I loved this recipe! I added sauteed peppers instead of the roasted and added some onion and Italian seasoning everyone went back for seconds!