Best Hot Antipasto Sandwiches Recipes

HOT ANTIPASTO SANDWICHES

Hot Antipasto Sandwiches image

I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. -Lisa Berry, Fayetteville, West Virginia

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese
2 large eggs
Dash pepper
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
2 tablespoons grated Parmesan cheese
1 large egg yolk, lightly beaten

Steps:

Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

Nutrition Facts : Calories 450 calories, Fat 30g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1420mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

HOT ANTIPASTO SANDWICHES RECIPE

Hot Antipasto Sandwiches Recipe image

I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. -Lisa Berry, Fayetteville, West Virginia

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese
2 eggs
Dash pepper
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
2 tablespoons grated Parmesan cheese
1 egg yolk, lightly beaten

Steps:

Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13-in. x 9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese.
Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.
Yield: 8 servings.
Originally published as Hot Antipasto Sandwiches in Taste of Home's Holiday & Celebrations Cookbook
Annual 2008, p22