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antipasto rolls

Antipasto rolls

Get the party started with these easy vegetarian antipasto rolls.

Ingredients:

- 1 jar of roasted red peppers

- 1 jar of marinated artichokes

- 1 pack of sliced prosciutto

- 1 pack of sliced salami

- 1 pack of sliced provolone cheese

- 1 pack of sliced pepperoncini

- 1 pack of sliced black olives

- Olive oil

- Italian seasoning

- Dried oregano

Direction:

1. Preheat your oven to 375 degrees Fahrenheit.

 

2. Drain the jar of roasted red peppers and pat them dry with paper towels. Cut them into thin strips.

 

3. Drain the jar of marinated artichokes and chop them into small pieces.

 

4. Lay out a slice of prosciutto on a cutting board. Place a few strips of roasted red peppers and chopped artichokes on one end of the prosciutto.

 

5. Roll the prosciutto tightly, securing the filling inside. Repeat with the remaining prosciutto slices.

 

6. Place the rolls on a baking sheet lined with parchment paper, seam side down.

 

7. Drizzle olive oil over the rolls and sprinkle with Italian seasoning and dried oregano.

 

8. Bake in the preheated oven for 10-12 minutes until the prosciutto is crispy.

 

9. While the rolls are baking, prepare the other ingredients. Slice the salami, provolone cheese, pepperoncini, and black olives.

 

10. Remove the rolls from the oven and let them cool for a few minutes.

 

11. Once cooled, place a slice of salami and provolone cheese on top of each roll.

 

12. Garnish with sliced pepperoncini and black olives.

 

13. Serve the antipasto rolls as a delicious appetizer or snack. Enjoy!

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