Antipasto Bread Mini Party Pizzas Recipes

Steps:

• Heat the oven to 425 degrees F.
• Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
• Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
• In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
• Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.

Steps:

• Heat oven to 425°.
• Place bread halves, cut sides up, on ungreased cookie sheet. Spread with pesto. Top with salami, tomatoes, bell pepper, onions, olives and cheese.
• Bake 8 to 10 minutes or until cheese is melted.

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

Steps:

• Preheat the oven to 450 degrees F and line 2 rimmed baking sheets with parchment paper. Spray the parchment with nonstick cooking spray and set aside.
• Prep all your toppings by cutting everything into small bite-size pieces.
• On a lightly floured surface, divide the dough into 4 pieces, then divide each piece into 4; you should end up with 16 pieces of dough. Spray your hands with nonstick cooking spray if the dough is sticking. Working one at a time, begin to stretch and flatten the dough with your hands, adding flour as needed to prevent sticking. Transfer it to the baking sheet and continue to stretch the dough until it's about 4 inches in diameter. Continue the process with the remaining pizza dough, placing 8 rounds on each baking sheet.
• Start with a spoonful of the sauce of your choice, spreading into a thin layer. Top your pizzas as desired, being sure to not load the pizza with too many toppings or it will not cook evenly.
• Bake until the crust is golden and the cheese is melted, 15 to 20 minutes. Remove the pizzas from the oven and top with fresh toppings and a light drizzle of olive oil. Transfer the pizzas to a platter and serve.

Steps:

• Preheat oven to 350.
• In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
• Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
• Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
• Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
• Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
• Beat the last egg and spread on top of the dough.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake until golden brown, 10-15 minutes more.
• Let sit at least 10 minutes before cutting into 2 inch squares.
• Serve warm.

Steps:

• Divide the dough into two parts. On a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch. Use a circular cup or cookie cutter about 4 inches in diameter, and cut as many circles of dough that you can.
• Heat the oil in a frying pan at least 1 inch deep until it reaches 375 degrees F. As you cut the dough circles they will shrink, so slightly stretch them out with your fingers and then drop four at a time into the hot oil. Cook just until they are golden brown on the bottom (about 2 minutes), and then turn. Once both sides are brown, remove from the oil with a slotted spoon onto a plate covered with paper towels. Push the dough together into a ball, and then roll it once again, cutting more dough circles, and frying them in the same manner. Use up the rest of the dough in this same manner.
• Once all of the dough has been fried, place the circles onto baking sheets. Spoon a little of the tomato sauce on top, spreading it with a spoon. Finely chop the fresh basil, adding a little to each pizza. Finally, top with the grated mozzarella. Place the pizzas under the broiler to melt the cheese, and serve hot. Buon Appetito.