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Hot Antipasto Sandwiches

Hot Antipasto Sandwiches
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
8 ServingsPrep: 15 min. Bake: 45 min.

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.
© Taste of Home 2013

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Hot Antipasto Sandwiches (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013