Antipasto Bake

Antipasto Bake Recipe

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virginia duncan


As it is starting to get chilly out I start wanting to bake something warm and yummy.
I found this recipe in a taste of Home magazine. Oh Gosh is it good.


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20 not at my house. But that is what it says.
20 Min
2 Hr 45 Min


  • 2 tube(s)
    (8 oz. each) refrigerated crescent rolls
  • 1/4 lb
    thinly sliced hard salami
  • 1/4 lb
    thinly sliced swiss cheese
  • 1/4 lb
    thinly sliced pepperoni
  • 1/4 lb
    thinly sliced colby-monterey jack cheese
  • 1/4 lb
    thinly sliced prosciutto
  • 1/4 lb
    thinly sliced provolone cheese
  • 2 large
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1 jar(s)
    (12 oz) roasted sweet red peppers, drained
  • 1 large
    egg yolk, beaten

How to Make Antipasto Bake


  1. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto the bottom and up the sides of an ungreased 11 x7 baking dish.
  2. Layer the meats and cheeses on dough in the order listed. Whisk the eggs and seasonings until well blended; pour into the dish. Top with roasted pepper.
  3. Unroll remaining tube of dough into a long rectangle; press perforations to seal.
    Place over the filling; pinch seams tight. Brush with beaten egg yolk; cover with foil.
  4. Bake at 350 degrees for 30 minutes; remove foil.
    Bake until golden brown, about 15-20 minutes.
    Let stand 20 minutes.

Printable Recipe Card

About Antipasto Bake

Course/Dish: Casseroles
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids

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