ITALIAN ANTIPASTO INGREDIENTS RECIPES

ITALIAN ANTIPASTO | MRFOOD.COM

Italian Antipasto | MrFood.com image

The key to a great antipasto is have the right mix of tastes and textures and we have the secret. This easy recipe will have you creating an antipasto as good as any you'd find in a restaurant. Just toss together this classic Italian Antipasto with readily available ingredients from your market, and enjoy!

Categories Misc. Salads

Number Of Ingredients 10

Ingredients

ITALIAN ANTIPASTO SQUARES RECIPE - FOOD.COM

Italian Antipasto Squares Recipe - Food.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. Courtesy of Pillsbury Bake-Off 41 (Hollywood 2004) and presenter was Patti Chialastri from West Haven, Ct. Update 03/2006....I made these again and instead of using American cheese (personal preference) I just doubled the amt of swiss cheese - have also made them with cheddar and they turned out great! Another Update: 01/09/2009....played around with the selection of cheeses and I used Fontina (it was out of sight!) the American cheese - I don't like so have been looking for another cheese that I could use instead - I guess it still is a work in progress! ;) Update: 11/29/2009 used Asiago cheese this time - it was marvelous - if I say-so myself!

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12-24 serving(s)

Number Of Ingredients 13

Ingredients

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/4 lb thinly sliced salami (used hard salami with pepper)
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced American cheese (used cheddar)
1/4 lb thinly sliced cured capicola (italian ham) or 1/4 lb cooked ham (maple cured)
1/4 lb thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1 (12 ounce) jar roasted sweet peppers, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 egg yolk, beaten

Steps:

Preheat oven to 350°F.
Lightly butter 13x9-inch pan and spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheese in order listed over dough.
In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal.
Brush beaten egg yolk over dough.
Cover with foil.
Bake for 30 minutes.
Remove foil; bake an additional 15-20 minutes or until deep golden brown.
Cool 15 mintes before serving.
Cut into squares.
Serve warm.

Nutrition Facts : Calories 308.4, FatContent 17.5, SaturatedFatContent 8.2, CholesterolContent 109.1, SodiumContent 733.2, CarbohydrateContent 22.4, FiberContent 1.8, SugarContent 2.1, ProteinContent 14.9

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