ANTIPASTO APPETIZER SQUARES




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This easy antipasto appetizer bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!

Sometimes the stars align when it comes to choosing a recipe, which is how this amazing new-to-me appetizer came into my life. I had recently clipped a recipe from Taste of Home for an antipasto appetizer bake when I received an email from reader Terri (of the cheesy pepperoni bites fame!) sharing a recipe for her family’s favorite Italian appetizer bites, which was incredibly similar. So naturally, I put them on my menu for the following Sunday. I ended up adapting each one a little bit to come up with this particular version, and everyone at my house absolutely raved about them.
They’re so easy! A perfect recipe if you want heavier finger foods for a party or an alternative to chips and dip.
This easy antipasto appetizer bake features layers of Italian meats and cheese, sandwiched between layers of crescent dough. Great for parties!

INGREDIENTS:
  • 2 (8-ounce) tubes crescent dough sheets
  • ¼ pound hard salami
  • ¼ pound thinly sliced provolone cheese
  • ¼ pound pepperoni
  • ¼ pound thinly sliced mozzarella cheese
  • ¼ pound capicola
  • ¼ pound thinly sliced fontina cheese
  • 1 (12-ounce) jar roasted red peppers, drained, patted dry, and sliced into thin strips
  • 4 eggs, divided
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground black pepper

DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9×13-inch baking dish.
  3. Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
  4. In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
  5. Unroll the second package of crescent sheets and place over the filling.
  6. In a small bowl, lightly beat the remaining egg and brush over the pastry.
  7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown. Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.
RECIPE NOTES:
You can also use crescent rolls instead of the crescent sheets, but you will need to be sure to press together the perforations in the dough before using.

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