Hot Antipasto
While most antipasto you come across are served cold, this dish is a warm rendition of the traditional Italian favorite. It's so easy to make using those pop-open-tube crescent rolls, and the outcome tastes fantastic!
Notes
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Ingredients
- 2 cans Pillsbury crescent rolls
- 1/4 pound ham, sliced
- 1/4 pound pepperoni slices
- 1/4 pound salami slices
- 1/4 pound provolone cheese, sliced
- 1/4 pound Swiss cheese slices
- 3 whole eggs
- 1/4 cup Parmesan cheese, grated
- 1 jar roasted red peppers
- 2 tablespoons water
Instructions
- Preheat oven to 450°F.
- Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on bottom of pan.
- Layer meat and cheeses, ending with all of the roasted peppers on top.
- Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
- Unroll second can of crescent rolls and lay over layers.
- Brush top layer with remaining egg mixture.
- Bake at 450°F for 20 minutes or until golden brown.
- Cool and cut into small squares. Serve warm.
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