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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Baked Italian Antipasto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions