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

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.