This antipasto bake is quick and easy to prepare. Its Delicious cheesy layers, savory meats and tender crust can be served as an appetizer or even a main meal. It comes together quickly and bakes in 45 minutes. I like to add a mixture of Greek seasonings on top. This flavor is reminiscent of a good deli sandwich with an olive oil seasoning blend.
Once you slice this you might want to step back because it will disappear quickly. Antipasto is always a hit but wrapped in a flakey croissant dough it is a game changer. Great for holiday, an appetizer or snacks for game day.
Antipasto Bake
Ingredients
- two cans, 8 ounce Pillsberry refrigerated crescent rolls or two cans 8 ounce each Pillsberry refrigerated crescent dough sheets
- 4 ounce sliced salami
- 4 ounce sliced Swiss cheese
- 4 ounce sliced pepperoni
- 4 ounce sliced American cheese
- 4 ounce sliced Italian ham
- 4 ounce sliced provolone cheese
- two eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- one jar sliced roasted red bell peppers, drained
- 1/2 cup Pitted, sliced, olives
- One egg yolk, beaten
- 1 tablespoon Greek herb blend.
Method
- Heat oven to 350°F. Lightly grease a 13 x 9“ pan or spray with cooking spray.
- Unroll one can of crescent dough, form into one large rectangle, place in pan. Press the bottom and 3/4 inch up the sides of the pan to form a crust, firmly pressing perforations to seal.
- Layer of meats and cheeses in the order listed.
- In a small bowl beat two eggs, garlic powder and pepper with a wire whisk until well blended. Pour over meat and cheese layers.
- Layer on roasted peppers and olives.
- unroll the second can of dough. Press into a 9 x 13” rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush the beaten egg yolk over the dough.
- Sprinkle with Greek herb blend.
- Cover with foil slightly loose so that it does not adhere to the dough underneath.
- Bake 30 minutes. Remove foil, bake 15 minutes longer or until deep golden brown.
- Cool 5-10 minutes before serving. Cut into squares. Serve warm.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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