ANTIPASTO ROLLS RECIPES

Name: Antipasto Roll
Cook time: 20 min
Total time: 1 d 16 h 20 min
Yield: 6-8 serving(s)
Ingredients: 2 cups self raising flour, sifted; 1/2 cup chopped fresh parsley; 1 1/4 cups sour cream; 1 tablespoon milk; 250 g cream cheese spread; 1 tablespoon milk; 700 g antipasto mix, drained; 2 tablespoons chopped fresh oregano; 1/2 cup grated tasty cheese

ANTIPASTO ROLL RECIPE - FOOD.COM

Antipasto Roll Recipe - Food.com image

Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven!

Total Time 2420 minutes

Prep Time 24

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups self raising flour, sifted
1/2 cup chopped fresh parsley
1 1/4 cups sour cream
1 tablespoon milk
250 g cream cheese spread
1 tablespoon milk
700 g antipasto mix, drained
2 tablespoons chopped fresh oregano
1/2 cup grated tasty cheese

Steps:

Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
Prepare filling.
Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.

Nutrition Facts : Calories 427.5, FatContent 26.3, SaturatedFatContent 16.3, CholesterolContent 70.8, SodiumContent 380.3, CarbohydrateContent 36.2, FiberContent 1.4, SugarContent 1.8, ProteinContent 11.9

ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM

Italian Antipasto Squares Recipe - Pillsbury.com image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 13

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent 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 (cured Italian ham) 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, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
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.
Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
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. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190 , CarbohydrateContent 9 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Appetizer, SodiumContent 540 mg, SugarContent 3 g, TransFatContent 1 g

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