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Antipasto Bake

Antipasto Bake

The recipe and photos for this post were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

This Antipasto Bake is quick and easy to prepare for the holidays. Its delicious cheesy layers, savory meats and tender crust can be served as an appetizer or even a main meal. It comes together quickly and bakes in just 45 minutes. I like to add a mixture of Greek seasonings on top. The flavor is reminiscent of a good deli sandwich with an olive oil and seasoning blend.

Once you slice into this, it would be best for your safety to step back as the crowds will come charging to try a bite. Antipasto is always a hit, but when it is wrapped in a flaky croissant-like dough, it is a game-changer. You can even make it after the holidays as a game day snack.

Antipasto Bake

Ingredients

  • 2 (8 oz.) cans of Pillsbury refrigerated crescent rolls OR 2 (8 oz.) cans of Pillsbury refrigerated crescent dough sheets
  • 4 oz. sliced salami
  • 4 oz. sliced Swiss Cheese
  • 4 oz. sliced Pepperoni
  • 4 oz. sliced American cheese
  • 4 oz. slices Italian ham
  • 4 oz. sliced provolone cheese
  • 2 eggs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 jar sliced roasted red bell peppers, drained
  • 1/2 cup pitted, sliced olives
  • 1 egg yolk, beaten
  • 1 tbsp. Greek herb blend

Instructions

  1. Heat oven to 350°F. Lightly grease a 13×9″ pan or spray with cooking spray.
  2. Unroll one can of crescent dough. Form into one large rectangle and place it in the greased pan. Press the dough into the bottom of the pan and 3/4-inch up the sides of the pan to form a crust. Be sure to firmly press the perforations in the dough to seal.
  3. Layer the meats and cheeses in the order listed in the ingredients list.
  4. Layer on roasted peppers and olives.
  5. Unroll the second can of dough. Press into a 9×13″ rectangle. Place over top of layered ingredients and punch the edges to seal. Bruch the beaten egg yolk over top of the dough.
  6. Sprinkle with Greek herb blend.
  7. Cover loosely with foil so that it does not adhere to the dough underneath.
  8.  Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the dough id a deep golden brown.
  9. Cool for 15 minutes before serving. Cut into squares and serve warm.

Antipasto Bake Cut Squares

Click Here to Print the Recipe for the Antipasto Bake.

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

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