ANTIPASTO SQUARES
Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.
Provided by Lori G.
Categories Appetizers and Snacks Antipasto Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 C).
- Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
- In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
- Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Nutrition Facts : Calories 452 calories, Carbohydrate 25.3 g, Cholesterol 104 mg, Fat 29.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 10.7 g, Sodium 1291.4 mg, Sugar 5.3 g
ANTIPASTO ROLL
Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven!
Provided by Polly_Waffle_Kid
Categories Breads
Time P10DT20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
- Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
- Prepare filling.
- Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
- Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.
Nutrition Facts : Calories 427.5, Fat 26.3, SaturatedFat 16.3, Cholesterol 70.8, Sodium 380.3, Carbohydrate 36.2, Fiber 1.4, Sugar 1.8, Protein 11.9
ANTIPASTO
This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.
Provided by Karen
Categories Appetizers and Snacks Antipasto Recipes
Time 9h30m
Yield 56
Number Of Ingredients 15
Steps:
- In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
- Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
- Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g
ANTIPASTO BREAD
I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)
Provided by Wildflour
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Core and seed peppers and cut lengthwise into 1/4" strips.
- Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
- Drain on papertowels.
- Line baking sheets with foil.
- On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
- (Dough shrinks, so let it relax and re-roll til it stays in shape.).
- Brush dough with beaten egg.
- Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
- Sprinkle with half of the black olives.
- Place half of the peppers down along long edge, not all over.
- Sprinkle whole top lightly with oregano.
- Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
- Pinch/seal edge and ends.
- Place bread diagonally on baking sheet.
- Repeat all with second loaf.
- Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
- Heat oven to 350.
- Brush loaves with egg.
- Make 6-7 slashes on top of each loaf.
- Sprinkle with poppy seeds.
- Bake 25-30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6
ANTIPASTO BREAD
Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.
Provided by Mary Close
Categories Weeknight
Time 1h5m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
- Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
- Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
- Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
- Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
- Beat the last egg and spread on top of the dough.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake until golden brown, 10-15 minutes more.
- Let sit at least 10 minutes before cutting into 2 inch squares.
- Serve warm.
Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3
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