Antipasto Bites

Antipasto Bites

Antipasto Bites are always a fan favorite on Football Sunday. Layered with Salami, Ham, Pepperoni and Cheese these bake up soft and cheesy on the inside and crispy on the outside. This is an easy recipe that uses few ingredients and is alwasy delicious. I have learned to make a double batch because they get eaten up quickly.

The full, printable recipe is on a recipe card at the end of this post. There is also a Pinterest button you can use to Pin this to your Pinterest page to save this. If you would like to follow me on Pinterest, you can find me there at The Tipsy Housewife.

Customize This Recipe

I listed some meats and cheeses and toppings in the recipe but you can really use any that you like. I like the Italian Sub feel of these meats and cheeses that I chose, but any deli meats and cheese will do. The egg mixture just adds a creaminess to this bake and holds it all together. Even people who do not like eggs, like this recipe and do not really notice that there are eggs in this recipe.

Make Ahead And Save Time

You can bake this ahead of time if you want to do some prep. You can leave it whole and then slowly warm in up in the oven when you want to serve it. I wait to cut it until after it is re-heated. The best way to reheat this is to put it in a cold oven and set your oven to 325 degrees and let this warm slowly as the oven heats up. You should also let this rest before cutting after it is reheated. I have also served this appetizer cold, and to me, it is just as delicious.

Yield: 10 Servings (Snack Size)

Antipasto Bites

Print

Antipasto Bites are always a fan favorite on Football Sunday. Layered with Salami, Ham, Pepperoni and Cheese these bake up soft and cheesy on the inside and crispy on the outside. This is an easy recipe that uses few ingredients and is alwasy delicious. I have learned to make a double batch because they get eaten up quickly.

Ingredients

• 8 slices of your favorite deli ham
• 8 to 10 slices of salami
• 1/4 lb of pepperoni slices
• 10 to 12 slices of your favorite cheese, I used Swiss
• 1/3 cup of Pepperoncini slices (or any pickled pepper slices)
• 1/4 mild or hot giardiniera
• 2 tubes of crescent rolls or the crescent sheets
• 3 Eggs + 1 Egg
• Garlic Powder and Onion Powder and Dried Basil

Instructions

1. I use a 1/8 size sheet pan for this recipe, or any sheet pan that will fit the crescent rolls rolled out as a singular sheet. Cover the pan with foil and give it a spray with non stick spray.
2. Roll out one tube of your crescent rolls. If you are using the singular sheet one, press it to the edges of the pan. If you are using the regular crescents, make sure you press the seams together.
3. Add the slices of ham, then a layer of cheese, then the salami and pepperoni. Then add any peppers or giardiniera you are using. You can also use sun dried tomatoes or onions. Make sure you are not getting too much juice or oil from any toppings on this. Next, whisk the 3 eggs and pour over the whole pan and then finish with a final layer of cheese.
4. Whisk the single egg separately with a tablespoon of water.
5. Add the second roll of crescents to the top of this and best you can, press the edges to the edges of the bottom layer of crescents. This will not stick very well cause of the eggs and that is ok, just try your best.
6. Take a fork and poke holes across the whole top. Then brush the whole thing with the egg wash. Sprinkle the top with the garlic and onion powder and the dried basil.
7. Bake at 375 for 25 to 35 minutes. The first time you make this keep an eye on it so you know how long your oven takes to bake this. It is done with the center feels set and the top is golden brown.
8. Let this rest outside the oven for at least 15 minutes, then cut into squares.