Puff Pastry Antipasto Squares #BloggerCLUE

I can’t even believe we have already arrived to the June Blogger C.L.U.E. day! This month totally snuck up on me. I have been super (even more than usual) busy as of late (I started a new job- woohoo!) so I was on the hunt for something a little simple but still scrumptious, for this month’s picnic theme. I knew it would be so easy to find something amazing on Liz’s blog, but SO hard to decide which recipe to make. I asked my new coworkers for some help and we all “oooooohed” when we saw this one. I mean, hello! Prosciutto- a fave. Cheese- yes, please! Salami- no question. And all in a big puff pastry hug. DONE and DONE. These would be awesome at a picnic for so many reasons. They can be made ahead,  they’re hand held, they’re good hot or cold, and did I mention prosciutto and puff pastry? Ok, just making sure. You really can’t go wrong with these Puff Pastry Antipasto Squares


puff pastry antipasto

I was so thrilled to be paired with Liz this month as I’ve admired her blog for years. I was lucky enough to meet her in person last September and she’s as sweet as can be. No wonder her blog is chock full of sweetness. That Skinny Chick Can Bake is right!  From Homemade Mascarpone (a girl after my own heart), Cinnamon Sticky Buns, or bestill my heart- the Triple Layer Chocolate Cake with Vanilla Buttercream— there is SO MUCH to choose from. 

But, don’t be fooled! Liz has so much more than just baked goods and dolci. There are savory dishes and bevvies galore. How about the Cola and Jam Spareribs, or the Sesame Ginger Meatballs, or perhaps the Vaca Frita— the possibilities are endless. I hope I’ll see her again soon at the next IFBC conference.







Puff Pastry Antipasto Squares
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 2 Boxes Pepperidge Farm Puff Pastry
  2. 3 ounces Genoa salami
  3. 6 ounces Prosciutto
  4. 3 ounces sliced pepperoni or capicola
  5. 3/4 Cup Chopped Roasted Red Peppers (about 1 1/2 large peppers)
  6. 8 oz Shredded Swiss Cheese
  7. 3 ounces Provolone cheese
  8. 1/4 Cup Grated Parmesan
  9. 1 egg, slightly beaten with 1 tablespoon water for egg wash
  1. Preheat oven to 400º. Place a layer of parchment on a half sheet pan.
  2. Place puff pastry on the parchment paper lined pan. Then layer salami, prosciutto, and pepperoni. Then add the Swiss cheese and Provolone. Sprinkle with the chopped red peppers, then the Parmesan. Cover with the remaining puff pastry and press around edges to seal. Chill about 30 minutes. Cut a few diagonal slashes across top of puff pastry. Brush with egg wash.
  3. Bake for 25 minutes, till puffed and golden brown. Cool and slice into squares.
Adapted from That Skinny Chick Can Bake
Adapted from That Skinny Chick Can Bake
annadishes.com http://www.annadishes.com/

Make sure to dice everything into small pieces. It’s the worst when you take a bite and half of the filling falls out. Make sure your knife is super sharp and get slicing. I cut each piece about the size of a dime, or thereabouts. 

The Pepperidge Farm Puff Pastry boxes come with two squares each, so I cooked each on a separate pan. If your oven won’t accommodate cooking them that way, make one at a time. I had to rotate them so that they would cook evenly. If cooking separately, set and check after 15 minutes.    






 Tuck everything in and crimp the edges closed with a fork to keep all the cheesy and meaty goodness inside, snug as a bug in a rug. 




 Hello, gorgeous. When your pastry is delightfully golden brown, remove it from the oven and let it cool and set a bit before cutting. You don’t want to burn yourself. You need those taste-buds working to take in all the flavor from these beauties. 


Hop on through to our other bloggin’ buddies and see what they are bringing to the picnic.  

 What is your favorite picnic contribution?


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