Hard Salami Cups Recipes

ANTIPASTO CUPS

Steps:

• Preheat oven to 375°. Place 1 salami slice into each well of a muffin tin. Bake 8-10 minutes, until salami is crisp. Let cool in muffin tin, 10-15 minutes.
• Meanwhile, make filling: into a large bowl, combine ciliegine, tomatoes, olives, artichoke hearts, basil, and vinegar. Toss gently and season with salt and pepper. Spoon into cooled salami cups and serve.

ANTIPASTO CUPS

Steps:

• Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls., Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.

SALAMI NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile,in a large skillet, saute green pepper and onion in butter until tender. Remove from the heat; whisk in soup, sour cream and milk until blended., Drain noodles. Add the noodles, salami and cheeses to the soup mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 20-22 minutes or until top is lightly browned.

HARD SALAMI CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press salami slices into mini-muffin cups to line.
• Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
• Bake in preheated oven until the filling looks creamy, about 10 minutes.