Antipasto Bake Recipes

ITALIAN ANTIPASTO SQUARES

Steps:

• Preheat oven to 350°F.
• Lightly butter 13x9-inch pan and spray with cooking spray.
• Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
• Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
• Layer all meats and cheese in order listed over dough.
• In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
• Pour over meat and cheese layers.
• Layer roasted peppers and olives over top.
• Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
• Place over top of layered ingredients.
• Pinch edges to seal.
• Brush beaten egg yolk over dough.
• Cover with foil.
• Bake for 30 minutes.
• Remove foil; bake an additional 15-20 minutes or until deep golden brown.
• Cool 15 mintes before serving.
• Cut into squares.
• Serve warm.

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

ITALIAN ANTIPASTO SQUARES

Steps:

• Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
• 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.
• Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
• 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.
• Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

ANTIPASTO BREAKFAST BAKE

Steps:

• Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a medium skillet, over medium heat, heat olive oil. Add onion and cook until softened, 5 minutes then add garlic and spinach and cook until spinach is wilted then remove from heat.
• Place crescent in prepared baking dish and pinch seams together. Layer ham, pepperoni, and pepperoncini on top. Scatter sautéed vegetables on top.
• In a large bowl, whisk together eggs, milk, and oregano. Season with salt and pepper. Pour eggs over fillings then sprinkle with mozzarella.
• Bake until set, 40 minutes. Let rest 10 minutes before slicing and serving.

ANTIPASTO BAKE

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.

ANTIPASTO POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

ANTIPASTO BAKED SMOTHERED CHICKEN

Steps:

• Preheat broiler to high.
• Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.
• Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.

ANTIPASTO

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

ANTIPASTO BAKE

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 peppers., 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.

ANTIPASTO SQUARES

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.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

BAKED ANTIPASTO CHEESE BREAD

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

ANTIPASTO BAKE RECIPE

Steps:

• Preheat oven to 350°
• Line a 9×13 inch pan with one can of dough. Layer the meats, sliced cheeses 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. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown.

ANTIPASTO BAKE

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 peppers., 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.