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Hot Antipasto Recipe

Hot Antipasto Recipe

My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It’s a real crowd-pleaser.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:28 servings

Ingredients

  • 1 pound sweet Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch slices
  • 1 pound Johnsonville® Hot Italian Sausage Links, cut into 1/2-inch slices
  • 1 jar (16 ounces) pepperoncini, drained
  • 1 jar (16 ounces) pickled hot cherry peppers, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 jar (8 ounces) marinated whole mushrooms, drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded Italian cheese blend

Directions

  • 1. In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl.
  • 2. Stir in the pepperoncinis, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13-in. x 9-in. baking dish (dish will be full).
  • 3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted. Yield: 28 servings (1/2 cup each).
Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts

1/2 cup equals 167 calories, 11 g fat (4 g saturated fat), 22 mg cholesterol, 845 mg sodium, 9 g carbohydrate, 2 g fiber, 8 g protein.