Baked Italian Antipasto Recipe

Name: Baked Italian Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury crescent flaky dough sheet; 4 oz thinly sliced salami; 4 oz thinly sliced Swiss cheese; 4 oz thinly sliced pepperoni; 4 oz thinly sliced American cheese; 4 oz thinly sliced capocollo or cooked ham; 4 oz thinly sliced provolone cheese; 2 eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1 jar (12 oz) sliced roasted red bell peppers, (must drain); 1 egg yolk, beaten

Servings: persons

2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury crescent flaky dough sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, (must drain)
1 egg yolk, beaten

1
1) Heat oven to 350u00b0F. Lightly butter 13x9-inch pan or spray with cooking spray.
2
2) If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
3
3) Layer all meats and cheeses in order listed over the dough. In small bowl, beat 2 eggs, the garlic powder and pepper until well blended. Pour over meat and cheese layers. Layer roasted peppers over top.
4
4) If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle.
5
5) Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
6
6) Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. I always cool 15 minutes before serving. Cut into any sizes you please. Can be reheated in oven if made a little ahead of time.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury crescent flaky dough sheet, 4 oz thinly sliced salami, 4 oz thinly sliced Swiss cheese, 4 oz thinly sliced pepperoni, and more.

Yes, Baked Italian Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Italian Antipasto

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