Antipasto Bake
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin
Reviews
Mix and Match the meats and cheeses.
Great idea but WAY too salty! I would definitely change the meats to less salty choices.
Great starter recipe to make with the fillings you like. I used deli turkey slices, Canadian bacon, provolone and Monterey Jack cheese. I didn't do the red peppers or brushed egg on top, and it was delicious. The biggest problem was not eating more than the very small recommended serving size.
I made this on a game day and my husband and I couldn't quit eating it! I did omit the fire roasted red peppers simply because we don't like them. It is salty but you have to expect that when using processed foods. We ended up having it again 4 nights later at his request. So delicious!! Will definitely make again!
I made this ahead on a night hubby was working late. It was very quick and easy to put together and just had to throw in the oven when he got home. We skipped the red peppers and I added some oregano. The meat and cheeses were absolutely delicious and held together beautifully. The only issue I had was that the crust did not hold up to the denseness of the dish. It fell apart and I didn’t feel was substantial enough. I will definitely make it again, but I will try using pizza dough instead.
This recipe was just okay. The dish ended up being very dense. Our group ate it but no one went back for seconds. Will probably not make again.
This was very salty and though the edges were very well browned the middle of the top crust was still undercooked. I didn't like the egg yolk brushed over the top either-looked oddly yellow even after baking. Sorry, but I have had way better.
I made this to serve to guests (hosting a missionary family for my church) and it was a huge hit! I love the ease of putting it together during a busy time, and will definitely make it again. One of the missionary's daughters said she felt like she was eating in a gourmet restaurant! (I used several other TOH recipes during the week!)
Used low sodium ham instead of pepperoni and skipped the prosciutto; otherwise, made as directed. Oh, so delicious...! Party goers were happy to help me eat it!!! A keeper, for sure...!
Smelled wonderful, tasted good, but a tad salty for us. Not sure why as we love Italian subs with all the same ingredients. Will definitely make again, and might try switching out one of the meats for one less salty. Overall this is a very good, and versatile recipe.