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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!

  • 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
  1. Preheat oven to 450°F.
  2. Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on bottom of pan.
  3. Layer meat and cheeses, ending with all of the roasted peppers on top.
  4. Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
  5. Unroll second can of crescent rolls and lay over layers.
  6. Brush top layer with remaining egg mixture.
  7. Bake at 450°F for 20 minutes or until golden brown.
  8. Cool and cut into small squares. Serve warm.



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