Antipasto Roll Recipes

Steps:

• Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

Steps:

• Preheat oven to 350.
• In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
• Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
• Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
• Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
• Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
• Beat the last egg and spread on top of the dough.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake until golden brown, 10-15 minutes more.
• Let sit at least 10 minutes before cutting into 2 inch squares.
• Serve warm.

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.

Steps:

• Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
• Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
• Prepare filling.
• Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
• Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.

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.