Antipasto Pastry Squares


Antipasto Pastry Squares

Check out Kim B's recipe from our Most Aussome Recipe Contest.  Melted Old Croc Roasted Garlic & Herb Cheddar and everything you love about antipasto layered between buttery flaky dough.

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8


  • 1-17.3 oz. package Puff Pastry sheets ready to bake, thawed
  • 6 oz. package Old Croc Roasted Garlic and Herb Aged Cheese shredded
  • 25 slices Italian Dry Salame approx. 5.5 oz.
  • 25 slices Natural Cured Pepperoni slices approx. 2.5 oz.
  • ¾ cup sliced Mild Pepper Rings drained
  • ½ cup jarred Roasted Red Bell Peppers chopped
  • ½ cup sliced black olives
  • 1 egg beaten
  • 3 tbs. grated Parmesan cheese
  • 1 tsp. dried oregano


  1. Pre-heat the oven to 400 degrees.
  2. Unroll the pastry sheets and roll them to 12” x 12” size. Place the one pastry sheet on a baking sheet that is lined with parchment paper.
  3. Arrange ½ of the shredded Old Croc Roasted Garlic and Herb Aged Cheese over the pastry sheet. Top with the 25 slices of salame, then 25 slices of pepperoni, sliced mild pepper rings, chopped roasted red bell pepper and sliced black olives.
  4. Top with the remaining Old Croc Roasted Garlic and Herb Aged Cheese. Place on the other pastry sheet and press edges to slightly seal.
  5. Brush with the beaten egg and sprinkle the grated Parmesan cheese and dried oregano.
  6. Bake for 23-24 minutes or until the top pastry is golden brown and completely puffed to insure the center is baked.
  7. Allow to set for 5 minutes before cutting into 16 squares. Serve hot or room temperature.