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Hot Antipasto Sandwiches Recipe

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I usually make this Stromboli as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal.—Lisa Berry, Fayetteville, West Virginia

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Hot Antipasto Sandwiches Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese
2 eggs
Dash pepper
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
2 tablespoons grated Parmesan cheese
1 egg yolk, lightly beaten

Directions

Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13-in. x 9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese.
Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm. Yield: 8 servings.

Nutritional Facts 1 sandwich equals 450 calories, 30 g fat (11 g saturated fat), 123 mg cholesterol, 1,420 mg sodium, 24 g carbohydrate, trace fiber, 19 g protein.

Originally published as Hot Antipasto Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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