BEST ANTIPASTO RECIPE RECIPES

Name: Antipasto Squares
Prep time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: Cooking spray; 2 (8-oz.) tubes crescent dough; 1/2 lb. deli ham; 1/4 lb. pepperoni; 1/2 lb. sliced provolone; 1/4 lb. sliced mozzarella; 1 c. (16-oz.) jar sliced pepperoncini; 2 tbsp. extra-virgin olive oil; 1/4 c. freshly grated Parmesan; 1 tsp. dried oregano

BEST ANTIPASTO SQUARES RECIPE - HOW TO MAKE ... - DELISH

Best Antipasto Squares Recipe - How to Make ... - Delish image

Antipasto Squares from Delish.com is everything you expect it to be and more.

Provided by Lauren Miyashiro

Categories feed a crowd tailgate appetizers

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

Ingredients

Cooking spray
2 (8-oz.) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni
1/2 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. (16-oz.) jar sliced pepperoncini
2 tbsp. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1 tsp. dried oregano

Steps:

Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) Let cool at least 15 minutes before slicing into squares.

ANTIPASTO SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Antipasto Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

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