Crescent Antipasto Bites Recipes

ITALIAN ANTIPASTO SQUARES

Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h25m

Yield 24

Number Of Ingredients 13

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

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.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 540 mg, Sugar 3 g, TransFat 1 g

CRESCENT ANTIPASTO BITES

Crescent Antipasto Bites image

First off, I want to say that the cooking time is 20 min, not 40 min. The site software wasn't cooperating. This is a great appetizer! I wasn't sure of the number of servings.... It depends on if it's an appetizer or can be a great side to a meal. I think it would be good with a simple salad.

Provided by VickyJ

Categories Cheese

Time 40m

Yield 16 appetizer sqares, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons all-purpose flour
1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
1 (7 1/2 ounce) jar roasted red peppers, drained, chopped
1 (6 ounce) jar marinated artichoke hearts, drained, chopped
3/4 cup drained pitted ripe olives, chopped
3 ounces thinly sliced genoa salami, cut into 1/2-inch pieces
3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
4 ounces crumbled feta cheese
1/2 teaspoon dried Italian seasoning, if desired

Steps:

Heat oven to 400°F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
Bake at 400°F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Nutrition Facts : Calories 199.9, Fat 14.7, SaturatedFat 7.4, Cholesterol 42.1, Sodium 1265.4, Carbohydrate 7.4, Fiber 2.5, Sugar 1.2, Protein 10.9

ANTIPASTO SQUARES

Antipasto Squares image

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

Ingredients

2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

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

ANTIPASTO BAKE

Antipasto Bake image

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

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

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.

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