Antipasta Bites

January 30, 2012

antipasta bites

I’ve never been big on appetizer’s. I always focus more on the main portion of the meal and, of course, dessert. It’s just more of a priority to me. And who wants to fill up on small bites of food when the good stuff is yet to come? Well, I suppose if the appetizer’s are delicious enough, anybody would. I usually just stick to the basic’s like cheese & crackers, chips & dip, a bread bowl & some veggies. THEN I was introduced to this treat! My good friend brought them to a bbq and everybody just loved them. I got the recipe from her and made them at another one of my parties- they were gone before the party was half-way over.

These antipasta bites are a play on the classic Italian platter of cured meats, cheeses, olives, and roasted peppers. They layer three different types of meat and cheeses…

Ham. Salami. Pepperoni.

Swiss. Provolone. American.

AND do not forget the roasted red peppers and olives!

All bound together by the convenient and oh so delicious Pilsbury crescent rolls. Love them.

The only thing that is not great about these bites is the part where you have to stand in line at the deli counter asking for a 1/4 lb. each of SIX items… totally worth it though.


antipasta bites

These really do make the perfect party appetizer. They are something new that most people probably have never been served before, which is always nice. And they are so quick and easy to throw together- can’t go wrong with that. PLUS! They’re super yummy : )

Antipasta Bites
  • 2 pkg crescent rolls
  • ¼ lb each of ham, salami, and pepperoni
  • ¼ lb each of white american, provolone, and swiss cheese
  • 1 (12 oz) jar roasted red peppers, drained and patted dry
  • 1 small jar sliced black olives, drained
  • 2 eggs plus 1 egg for wash
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking pan with cooking spray.
  2. Unroll one package of crescent rolls and press into the bottom of the pan. Evenly layer on meats and cheeses.
  3. Beat 2 eggs together in a small bowl with garlic powder and black pepper. Pour in pan and spread around. Top with roasted peppers and olives. Unroll remaining package of crescent rolls and spread across the top. Beat remaining egg and brush the top of the dish with it.
  4. Cover with foil and and bake 30 minutes. Uncover and bake another 25 minutes. Let rest 10 minutes or so to set. Cut and serve!



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