ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Antipasto Appetizer Squares

Yield 32 servings


  • Reynolds® Parchment Paper
  • 1 pkg. (13.8 oz.) refrigerated pizza crust
  • 1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
  • 1 cup chopped tomatoes
  • 1 cup thinly sliced deli salami
  • 1 cup shredded Italian style blended cheese
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic powder

How to Make It

  1. PREHEAT oven to 425°F. Line a 15- x 10- baking sheet with Reynolds Parchment Paper.

    UNROLL pizza crust on parchment paper. Press to form 14- x 10- inch rectangle. Generously prick dough with fork. Bake 11 minutes or until golden brown. Remove from oven.

    SPREAD artichoke hearts, tomatoes, salami, cheese and basil evenly over crust. Sprinkle with Italian seasoning and garlic powder.

    BAKE 7 to 10 minutes longer or until cheese is melted. Cut into squares and serve warm.

    REYNOLDS KITCHENS TIP: For crispier crust, prebake crust 2 to 3 minutes longer before adding toppings.