This Antipasto Pizza is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
A crescent roll crust, topped with roasted red peppers, marinated artichokes, sun-dried tomatoes, salami, olives, cheese and pesto create this amazingly delicious antipasto pizza that’s suitable for any occasion.
I am so excited to be participating in Brunch week this week with some fabulous blogger friends. Who doesn’t love brunch?
I for one am a huge fan of brunch and had so much fun planning all of the recipes I will be sharing for the week. Needless to say, there is going to be a whole lot of delicious food coming your way throughout the internet. Not to mention an awesome giveaway from our wonderful sponsors!
So without further adieu, I bring to you this delicious Antipasto Pizza.
I wanted to start the week with something that could be served more as an appetizer than a main course and when Cento sent me some delicious artichokes, roasted red peppers and artichokes I knew they would be absolutely delicious on a pizza
When I walk into a party and I see a crescent roll pizza on the table, I am immediately ecstatic. There’s something about the pillowy crust, the cream cheese and veggie that make my heart go pitter patter.
And if there’s a party I’m going to, I’m bringing the pizza because I love it that much. I love to twist up the cream cheese and add a ranch seasoning packet. So next time you make a crescent roll veggie pizza try that or make this Antipasto Pizza instead!
I love a good antipasto platter. The meats, cheese and briny accompaniments are my favorite, I could make a meal out of them. So when thinking of recipes to come up with that would be delicious for brunch, I thought of some occasions and what’s been served in the past.
Baby showers, bridal showers and graduation parties came to mind and most of them serve appetizer platters filled with veggies, meats, cheese, crackers and bread. Why not combine all of my loves into a delicious antipasto pizza that’s bite size and all in one combined slice.
Bingo. This pizza is amazing. I love the roasted red peppers combined with the marinated artichokes and cured salami.
For the “sauce” of the pizza I combined garden vegetable pizza with fresh pesto. ZOMG, it’s absolutely amazing and brings the whole anitpasto pizza full circle.
Next time you’re in charge of bringing a dish to pass, serve up this Antipasto Pizza that’s packed full of flavor!
Antipasto Pizza
Prep
Cook
Total
Yield 24 servings
A crescent roll crust, topped with roasted red peppers, marinated artichokes, sun dried tomatoes, salami, olives, cheese and pesto create this amazingly delicious antipasto pizza that's suitable for any occasion.
Ingredients
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- 1 (8oz) container garden vegetable cream cheese, softened
- 1 tablespoon pesto
- 1/2 cup diced salami, diced
- 1/4 cup banana peppers, sliced
- 1/4 cup sliced black olives
- 1/4 cup Cento sun-dried tomatoes, chopped
- 1/4 cup Cento roasted red peppers, roughly chopped
- 1/4 cup Cento artichoke hearts
- 1/2 cup Cabot Alpine Cheddar Cheese, shredded
Instructions
- Preheat oven to 375°F.
- In an ungreased 15x10-inch pan, place crescent roll dough onto the bottom of the pan, pressing the perforations to seal. Bake for 10 minutes. Allow to cool.
- In a small bowl, combine cream cheese and pesto. Spread over the cooled crust.
- Top with vegetables and cheese.
- Cut into squares and cover and refrigerate for 1 to 2 hours or serve immediately.
Courses Appetizer
Nutrition Facts
Serving Size 24 servings
Amount Per Serving | ||
|---|---|---|
Calories 135 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 4 g | 20% | |
Cholesterol 14 mg | 5% | |
Sodium 324 mg | 14% | |
Total Carbohydrates 7 g | 2% | |
Sugars 3 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Everything about this antipasto pizza is a match made in Heaven. From the soft, pillowy crust to the marinated Italian vegetables from Cento, to the Alpine cheddar cheese from Cabot, which is creamy and nutty, everything is a perfect marriage of what an appetizer pizza should be.
Be sure Take a look at what the #BrunchWeek Bloggers are creating today!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our FamilyÒ”.
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Carlee says
Mmmmm! I could enjoy this any time of day. I just love all of the flavors and textures you have piled up on there!
Tara says
Such a wonderful pairing of ingredients! Love all the color!
Geoff says
I like to eat pretty much any dish with bacon for brunch, and I love brunching with family and friends.
Wendy says
Now that’s what I’m talking about!!
Christie says
Puff pastry, cheese, veggies! All so so good together in this pizza. Yum!