HOT ANTIPASTO SUBS
Hot or cold, these loaded sandwiches are always a family hit. They blend all the robust flavors of antipasto into an easy-to-eat bun. -Sharlene Lander, Lake Placid, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix mustard, mayonnaise and oregano; spread on buns., Layer remaining ingredients on bun bottoms; close sandwiches and wrap in foil. Bake on a baking sheet until heated through, 12-15 minutes.
Nutrition Facts : Calories 623 calories, Fat 39g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 1861mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
ANTIPASTO SQUARES
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
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
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
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 PLATTER
Provided by Ina Garten
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ANTIPASTO BAKE
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
- In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
- Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
- Top dip with basil; serve with toasted bread slices.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
ANTIPASTI SANDWICH
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
- Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
- Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
- Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.
Nutrition Facts : Calories 496 g, Fat 16 g, Fiber 10 g, Protein 21 g
CLASSIC ANTIPASTO PLATTER
Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.
Nutrition Facts :
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- 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.
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- 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.
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