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Antipasto Bake Recipe
Antipasto Bake Recipe photo by Taste of Home
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Antipasto Bake Recipe

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Stuffed with savory meats and cheeses, this hearty bake would satisfy an entire offensive line! It comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Packers Women's Association, Green Bay, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 20 servings

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound thinly sliced Swiss cheese
  • 1/4 pound thinly sliced pepperoni
  • 1/4 pound thinly sliced Colby-Monterey Jack cheese
  • 1/4 pound thinly sliced prosciutto
  • 1/4 pound thinly sliced provolone cheese
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 large egg yolk, beaten

Nutritional Facts

1 piece: 229 calories, 15g fat (7g saturated fat), 58mg cholesterol, 662mg sodium, 10g carbohydrate (2g sugars, 0g fiber), 11g protein .

Directions

  1. Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
  2. Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
  3. Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 15-20 minutes. Let stand 20 minutes. Yield: 20 servings.
Originally published as Antipasto Bake in Taste of Home September/October 2016, p62


Reviews for Antipasto Bake

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
annrms 254242
Reviewed Sep. 18, 2016

"Used low sodium ham instead of pepperoni and skipped the prosciutto; otherwise, made as directed. Oh, so delicious...! Party goers were happy to help me eat it!!! A keeper, for sure...!"

MY REVIEW
amehart 254047
Reviewed Sep. 13, 2016

"Smelled wonderful, tasted good, but a tad salty for us. Not sure why as we love Italian subs with all the same ingredients. Will definitely make again, and might try switching out one of the meats for one less salty. Overall this is a very good, and versatile recipe."

MY REVIEW
meliss.beyer 253648
Reviewed Sep. 4, 2016

"This recipe was a hit! When I was at the grocery store, I thought to make this recipe. It's very versatile since I couldn't remember all of the ingredients. I ended up making it with provolone, ham, salami, pepperoni, roasted red peppers, and banana peppers. The only negative part was serving it. It kind of fell apart, but still tasted great."

MY REVIEW
amsm 253646
Reviewed Sep. 4, 2016

"I made this yesterday for a family gathering and there were no leftovers! Everyone loved it! I love the combination of the different meats and cheeses, and the crescents are a great crust!I will definitely make this again!"

MY REVIEW
married46years 252995
Reviewed Aug. 21, 2016

"Brea sure shared a wonderful recipe. I tried this and it did not last long. The flavors are wonderful and my husband and I enjoyed it well. Just in time for football. Thank you Brea. Jo Ann"

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