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Hot Antipasto Sandwiches

Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. —Lisa Berry, Fayetteville, West Virginia
Hot Antipasto Sandwiches Recipe photo by Taste of Home

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound thinly sliced deli ham
  • 1/4 pound sliced pepperoni
  • 1/4 pound sliced provolone cheese
  • 2 large eggs
  • Dash pepper
  • 1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg yolk, lightly beaten

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

Nutrition Facts

1 each: 450 calories, 30g fat (11g saturated fat), 123mg cholesterol, 1420mg sodium, 24g carbohydrate (5g sugars, 0 fiber), 19g protein.

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