MAKING HARD SALAMI RECIPES

Name: Antipasto Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 20 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1/4 pound thinly sliced hard salami; 1/4 pound thinly sliced Swiss cheese; 1/4 pound thinly sliced pepperoni; 1/4 pound thinly sliced Colby-Monterey Jack cheese; 1/4 pound thinly sliced prosciutto; 1/4 pound thinly sliced provolone cheese; 2 large eggs, room temperature; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1 jar (12 ounces) roasted sweet red peppers, drained; 1 large egg yolk, beaten

ANTIPASTO BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Antipasto Bake Recipe: How to Make It - Taste of Home image

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 servings.

Number Of Ingredients 12

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted peppers., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

Nutrition Facts : Calories 229 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 662mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 11g protein.

ANTIPASTO BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Antipasto Bake Recipe: How to Make It - Taste of Home image

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 servings.

Number Of Ingredients 12

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted peppers., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

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