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. &mdash;Brea Barclay, Green Bay, Wisconsin

Antipasto Bake

tubes (8 ounces each) refrigerated crescent rolls

salami

Swiss cheese

pepperoni

Colby-Monterey Jack cheese

prosciutto

provolone cheese

eggs, room temperature

garlic powder

pepper

jar (12 ounces) roasted sweet red peppers, drained

egg yolk, beaten

I made this ahead on a night hubby was working late.  It was very quick and easy to put together and just had to throw in the oven when he got home.  We skipped the red peppers and I added some oregano.  The meat and cheeses were absolutely delicious and held together beautifully.  The only issue I had was that the crust did not hold up to the denseness of the dish.  It fell apart and I didn’t feel was substantial enough.  I will definitely make it again, but I will try using pizza dough instead.

This recipe was just okay. The dish ended up being very dense. Our group ate it but no one went back for seconds. Will probably not make again.

Smelled wonderful, tasted good, but a tad salty for us. Not sure why as we love Italian subs with all the same ingredients. Will definitely make again, and might try switching out one of the meats for one less salty. Overall this is a very good, and versatile recipe.

Used low sodium ham instead of pepperoni and skipped the prosciutto; otherwise, made as directed.  Oh, so delicious...!  Party goers were happy to help me eat it!!!  A keeper, for sure...!

I made this to serve to guests (hosting a missionary family for my church) and it was a huge hit!  I love the ease of putting it together during a busy time, and will definitely make it again.  One of the missionary's daughters said she felt like she was eating in a gourmet restaurant! (I used several other TOH recipes during the week!)

This was very salty and though the edges were very well browned the middle of the top crust was still undercooked.  I didn't like the egg yolk brushed over the top either-looked oddly yellow even after baking.  Sorry, but I have had way better.

This recipe was a hit! When I was at the grocery store, I thought to make this recipe. It's very versatile since I couldn't remember all of the ingredients. I ended up making it with provolone, ham, salami, pepperoni, roasted red peppers, and banana peppers. The only negative part was serving it. It kind of fell apart, but still tasted great.

I made this yesterday for a family gathering and there were no leftovers! Everyone loved it! I love the combination of the different meats and cheeses, and the crescents are a great crust!I will definitely make this again!

I made this on a game day and my husband and I couldn't quit eating it! I did omit the fire roasted red peppers simply because we don't like them.  It is salty but you have to expect that when using processed foods. We ended up having it again 4 nights later at his request. So delicious!! Will definitely make again!

Great starter recipe to make with the fillings you like.  I used deli turkey slices, Canadian bacon, provolone and Monterey Jack cheese.  I didn't do the red peppers or brushed egg on top, and it was delicious.  The biggest problem was not eating more than the very small recommended serving size.

Great idea but WAY too salty! I would definitely change the meats to less salty choices.

Brea sure shared a wonderful recipe. I tried this and it did not last long. The flavors are wonderful and my husband and I enjoyed it well. Just in time for football. Thank you Brea. Jo Ann

antipasto bake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 20

Cost: $2.07 /serving

Author : Taste of Home

Ingredients

Instructions

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