Best 6 Baked Antipasto Cheese Bread Recipes

**Baked Antipasto Cheese Bread: A Savory Delight for Any Occasion**

Indulge in the tantalizing flavors of Baked Antipasto Cheese Bread, a delectable appetizer or main course that combines the best of Italian antipasto ingredients. This savory bread is packed with a medley of sun-dried tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, and a blend of mozzarella and Parmesan cheeses, all nestled in a golden-brown, homemade dough. Perfect for parties, potlucks, or a casual family dinner, this recipe offers two variations: a traditional version using a stand mixer and a simplified version for those who prefer a hands-on approach. The result is a flavorful, cheesy bread that is sure to impress your taste buds.

Here are our top 6 tried and tested recipes!

ITALIAN ANTIPASTO SQUARES

Italian Antipasto Squares image

There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h25m

Yield 24

Number Of Ingredients 13

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Steps:

Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Appetizer, Sodium 540 mg, Sugar 3 g, TransFat 1 g

ANTIPASTO BAKE

Antipasto Bake image

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

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

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

Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

ANTIPASTO BREAD

Antipasto Bread image

Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 loaf (1 pound) unsliced Italian bread
3 tablespoons olive oil, divided
1 large carrot, chopped
1 medium green pepper, chopped
1 medium celery rib, chopped
1 medium onion, chopped
1 teaspoon minced garlic
1/2 cup prepared pesto
8 thin slices hard salami
4 plum tomatoes, sliced
1/2 cup chopped pitted green olives
2 cups shredded Italian cheese blend

Steps:

Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

NEELY'S GARLIC CHEESE BREAD

Neely's Garlic Cheese Bread image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

One 12-inch loaf Italian bread
4 cloves garlic, peeled
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated Parmesan
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
Slice the bread in half, lengthwise.
Add the garlic, herbs, butter, and Parmesan to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.
Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray. Bake until the bread crisps up and the cheese melts, about 10 minutes. At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste. Slide the bread back into oven until the cheese bubbles, about 5 minutes. Remove the bread from the oven to a cutting board and slice before serving.

ANTIPASTO SQUARES

Antipasto Squares image

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Provided by Lori G.

Categories Appetizers and Snacks Antipasto Recipes

Time 1h

Yield 10

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Nutrition Facts : Calories 452 calories, Carbohydrate 25.3 g, Cholesterol 104 mg, Fat 29.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 10.7 g, Sodium 1291.4 mg, Sugar 5.3 g

ANTIPASTO BREAD

Antipasto Bread image

Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.

Provided by Mary Close

Categories Weeknight

Time 1h5m

Yield 24 squares

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
1 (12 ounce) jar of mancini sweet roasted red peppers (You can use Cento or Progresso or whatever other brand is available)
1/4 lb baked ham
1/4 lb swiss cheese
1/4 lb genoa salami
1/4 lb provolone cheese
1/4 lb pepperoni
3 eggs
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350.
In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
Beat the last egg and spread on top of the dough.
Cover with foil and bake for 30 minutes.
Remove foil and bake until golden brown, 10-15 minutes more.
Let sit at least 10 minutes before cutting into 2 inch squares.
Serve warm.

Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3

Tips:

Make sure to use fresh vegetables for the best flavor.
You can use any type of cheese that you like, but a good melting cheese, such as mozzarella or cheddar, is a good choice.
If you don't have a bread machine, you can make the dough by hand. Just follow the instructions in the recipe and knead the dough until it is smooth and elastic.
If you want a crispy crust, brush the dough with butter or olive oil before baking.
Serve the bread warm with your favorite dipping sauce.

Conclusion:

Baked antipasto cheese bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover vegetables. With its flavorful filling and crispy crust, this bread is sure to be a hit with everyone who tries it.