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Hot Antipasto

My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It’s a real crowd-pleaser. —Susan Leighton, Portland, Connecticut
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    28 servings (1/2 cup each)


  • 1 pound sweet Italian sausage links, cut into 1/2-inch slices
  • 1 pound hot Italian sausage links, cut into 1/2-inch slices
  • 1 jar (16 ounces) pepperoncini, drained
  • 1 jar (16 ounces) pickled hot cherry peppers, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 jar (8 ounces) marinated whole mushrooms, drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups shredded Italian cheese blend


  • In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl.
  • Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full).
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts
1/2 cup: 167 calories, 11g fat (4g saturated fat), 22mg cholesterol, 845mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 8g protein.

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