Best Hot Antipasto Subs Recipes

ITALIAN ANTIPASTO SQUARES

Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h25m

Yield 24

Number Of Ingredients 13

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 540 mg, Sugar 3 g, TransFat 1 g

HOT ANTIPASTO

Hot Antipasto image

While most antipasto you come across are served cold, this dish is a warm rendition of the traditional Italian favorite. It's so easy to make using those pop-open-tube crescent rolls, and the outcome tastes fantastic! Note* times are approximate and the number of servings will vary, depending on how large you cut the squares. Note**I didn't think to look at the cans of biscuits when I made this, so the size of them in this recipe is approx.

Provided by FLUFFSTER

Categories < 60 Mins

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 pop-open cans Pillsbury Refrigerated Crescent Dinner Rolls (8oz.)
1/4 lb ham, sliced
1/4 lb pepperoni slice
1/4 lb salami, slices
1/4 lb provolone cheese, sliced
1/4 lb swiss cheese slice
3 whole eggs
1/4 cup parmesan cheese, grated
6 -8 roasted red peppers from a jar bell peppers
2 tablespoons water

Steps:

Preheat oven to 450°F.
Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
bottom of pan.
Layer meat and cheeses, ending with all of the roasted peppers on top.
Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
Unroll second can of crescent rolls and lay over layers.
Brush top layer with remaining egg mixture.
Bake at 450°F for 20 minutes or until golden brown.
Cool and cut into small squares. Serve warm.

Nutrition Facts : Calories 244.3, Fat 16.3, SaturatedFat 7.9, Cholesterol 111.5, Sodium 810.6, Carbohydrate 9, Fiber 1.6, Sugar 2.5, Protein 15.5

HOT ANTIPASTO

Hot Antipasto image

My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It's a real crowd-pleaser. -Susan Leighton, Portland, Connecticut

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 28 servings (1/2 cup each).

Number Of Ingredients 12

Ingredients

1 pound sweet Italian sausage links, cut into 1/2-inch slices
1 pound hot Italian sausage links, cut into 1/2-inch slices
1 jar (16 ounces) pepperoncini, drained
1 jar (16 ounces) pickled hot cherry peppers, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (8 ounces) marinated whole mushrooms, drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Italian cheese blend

Steps:

In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl. , Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full)., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 167 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 845mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

ANTIPASTO SANDWICH

Antipasto Sandwich image

This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!

Provided by Chris

Categories lunch

Time 15m

Number Of Ingredients 9

Ingredients

2 Ciabatta Rolls, (halved & toasted (see notes))
1x 4.4oz/125g ball of Fresh Mozzarella, (sliced into wedges & patted dry)
16 Kalamata Olives, (halved)
10 Sun Dried Tomatoes, (patted dry if excess oil)
8 slices of Salami, (or other thin cured meat)
4 slices of Prosciutto
2-3 Artichoke Hearts, (sliced & patted dry if excess oil)
2 big pinches of Rocket/Arugula
2 tbsp Pesto Mayo ((see notes))

Steps:

Fold prosciutto onto each of the base ciabatta slices. Top with folded salami slices, then follow with sun dried tomatoes, artichokes and olives. Finish with mozzarella.
Add to a small baking tray then pop under the grill and broil until the mozzarella melts.
Spread pesto mayo over top ciabatta slice. Top melted mozzarella with rocket/arugula, then add the top ciabatta slice. Eat whole or slice in half and enjoy!

Nutrition Facts : Calories 714 kcal, Carbohydrate 40.85 g, Protein 35.96 g, Fat 45.88 g, SaturatedFat 15.783 g, TransFat 0.188 g, Cholesterol 94 mg, Sodium 2193 mg, Fiber 4.9 g, Sugar 2.56 g, UnsaturatedFat 26.599 g, ServingSize 1 serving

HOT ANTIPASTO

Hot Antipasto image

My family makes these for every occasion. Not diet food :-)

Provided by sallie des biens

Categories Meat Appetizers

Time 1h15m

Number Of Ingredients 8

Ingredients

1/4 lb thinly sliced baked ham
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced genoa salami
1/4 lb thinly sliced provolone cheese
1/4 lb slicing pepperoni
12 oz jar roasted red peppers
3 eggs, beaten
2 pkg pillsbury crescent rolls

Steps:

1. Preheat oven to 350 degrees.
2. In a 13"x9" pan, lay out one package of crescent rolls.
3. Layer cold cuts over rolls in order they are listed.
4. Layer roasted peppers over pepperoni.
5. Brush half of egg mixture over peppers.
6. Layer second package of crescent rolls on top of peppers.
7. Cover with aluminum foil. Bake for 30 minutes.
8. Remove foil; bake 30 more minutes. Brush remaining beaten eggs over during the last 15 minutes.
9. Cool for 20-30 minutes. Cut into squares and serve.

ANTIPASTO SQUARES

Antipasto Squares image

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Provided by Lori G.

Categories Appetizers and Snacks Antipasto Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Nutrition Facts : Calories 452 calories, Carbohydrate 25.3 g, Cholesterol 104 mg, Fat 29.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 10.7 g, Sodium 1291.4 mg, Sugar 5.3 g

HOT ANTIPASTO

Hot Antipasto image

The entire family and all our friends love this recipe. Serve with a nice big crisp salad.

Provided by Diane Leone

Time 1h15m

Number Of Ingredients 8

Ingredients

1/4 lb hard salami, sliced
1/4 lb boiled ham, sliced
1/4 each provolone cheese & swiss cheese
1/4 lb pepperoni - sliced
1 jar(s) roasted red peppers
2 eggs wisked
3 Tsp. grated cheese
2 pkg crescent rolls

Steps:

1. Spray bottom of 13 x 9 baking dish with oil. Roll out 1 pkg. of crescent rolls and fit to bottom of dish. Layer ham, swiss cheese, salami, provolone cheese and pepperoni. Place 1 layer of roasted peppers over pepperoni. Mix the eggs and grated cheese together and pour 1/2 of mixture over the roasted peppers. Cover with remaining crescent roll. Brush remaining egg mix over the top. Cover with foil and bake at 350 degress for 45 minutes. Remove foil and bake for 15 minutes until golden brown. Let stand for 15 minutes.