Antipasto Squares

 

2 sheets puff pastry, all butter if possible (each about 12”x9” though size may vary by brand)

4 oz. thinly sliced deli ham

3 oz. thinly sliced pepperoni (big slices from the deli counter if possible)

3 oz. sliced deli provolone

3 oz. lb. sliced deli mozzarella

¼ C. sliced pepperoncini or pickled banana peppers

¼ C. whole pitted olives (green, black or a mix)

2 T. grated parmesan

½ tsp. dried oregano

¼ tsp. coarsely ground black pepper

 

Preheat oven to 350°F and line a sheet pan with parchment. In a small bowl, combine the parmesan, oregano and pepper; set aside. Blot the pepperoncini and olives well with several paper towels to remove any excess moisture. Coarsely chop the olives and combine with the pepperoncini. Set aside. Unfold a sheet of puff pastry onto a piece of parchment paper and gently roll out all the seams. Trim if needed to square off and even the edges. Slide the pastry and parchment onto a rimmed sheet pan. Layer with a single layer each of ham, provolone, pepperoni and mozzarella. Scatter the pepperoncini/olive mixture over the top. Sprinkle with the parmesan / oregano / pepper. Unfold the second sheet of puff pastry onto another piece of parchment and gently roll out the crinkles. Trim if needed to square off and even the edges. Place the second sheet of pastry on top of the antipasto stack, top with the piece of parchment and weigh down with a second sheet pan. Bake until golden, about 25 minutes. Remove the top sheet pan and parchment and bake for an additional 5 minutes until golden brown. Remove from the oven and let cool 10 minutes. Slide the antipasto sheet onto a cutting board and slice into squares with a serrated knife. The best way to do this is to cut through the top layer of pastry with a serrated knife, then switch to a sharp chef knife to cut through the stack. Serve the squares warm or room temperature. Do ahead: it’s best to assemble the stack several hours ahead and store in the refrigerator tightly wrapped then bake closer to serving time but it can be baked several hours ahead and gently warmed in a 325°F oven. It’s also pretty good at room temperature.