Antipasto Squares Print

 This easy antipasto recipe features layers of Italian meats and our creamy farmers butter cheese, sandwiched between layers of crescent dough. 

Antipasto Squares
Prep Time:45 minutes
  • 1 lb. Minerva Dairy Farmer's Butter Cheese, shredded
  • 8 ounces capocollo, sliced
  • (1) 16 ounce jar deli-sliced pepperoncini peppers
  • 8 ounces genova salami, sliced
  • 2 tablespoons Minerva Dairy Garlic Herb Butter, melted
  • 1/4 cup Parmesan, grated
  • 2 Pillsbury crescent dough sheets
  • 1 cup mayonnaise
  • 1/4 cup fresh chopped oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup onion, diced fine
  • Preheat oven to 350F and spray a baking sheet with cooking spray.
  • Lay out one sheet of dough, sprinkle it with a little Parmasean, then place a layer of capocollo, a layer of cheese, a layer of genoa sallami, another layer of cheese, a layer of pepperoncini and then the remaining farmers butter cheese.
  • Place the second sheet of dough over top and crimp the edges together all the way around.
  • Brush the top with garlic herb butter and top with Parmasan.
  • Bake for 30 minutes or until golden brown.
  • Cut into squares and serve warm with oregano mayonnaise. 
  • For the dip: Combine mayonnaise, oregano, black pepper and onion in a mixing bowl. Stir well to  combine and chill prior to serving.