Antipasto Wraps With Roasted Red Peppers Recipes

ANTIPASTO POTATO BAKE

Antipasto Potato Bake image

This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

2 cans (14-1/2 ounces each) sliced potatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2 jars (7 ounces each) roasted sweet red peppers, drained
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1-1/2 teaspoons minced garlic
1/3 cup olive oil
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

Steps:

In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ANTIPASTO WRAPS

Antipasto Wraps image

On hurried nights in Forked River, New Jersey, Amanda Lanuto makes short work of family supper (or lunch) with these hearty, colorful and easy-to-handle wraps. They're so moist and chock-full of flavor, and they're ready in just minutes!

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 sun-dried tomato basil tortillas (8 inches)
6 slices deli ham
6 slices deli turkey
6 slices provolone cheese, halved
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chopped pitted green olives, drained
6 roasted sweet red peppers, drained and cut into 1-inch strips
3/4 cup chopped tomatoes
3/4 cup red wine vinaigrette
6 romaine leaves

Steps:

On each tortilla, layer with ham, turkey, cheese, artichokes, olives, red peppers and tomatoes. Drizzle each with 2 tablespoons vinaigrette. Top with lettuce; roll up.

Nutrition Facts :

ANTIPASTO WITH RED PEPPER TAPENADE

Antipasto with Red Pepper Tapenade image

In this 30 minute meal I cook out of my cupboard, my pantry, and with veggies and herbs I always have on hand. This menu is an example of what I cook up when I just can't find the energy to stop at the market on my way home. If you keep your favorite essentials on hand, dinner is never more than 30 minutes - and a little imagination - away.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 loaf day old crusty bread, sliced *
2 large cloves garlic, cracked
Extra-virgin olive oil, for drizzling
1 (16 to 18-ounce) jar roasted red peppers, drained
1/4 cup parsley leaves, a couple of handfuls
1/4 cup black oil-cured olives, 20 olives
2 tablespoons capers, drained
Italian tuna in oil, 4 ounces
1 jar marinated artichokes, 6 ounces
Hot peppers, cheery peppers, Banana peppers or pepperoncini
1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

Steps:

If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.
Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

ANTIPASTO WRAPS

Antipasto Wraps image

This is from Pampered Chef. I recently attended an "It's A Wrap" party through them and got the recipe for this. We like it without the meat, but you can be the judge of whether you add it in or not. ZWT West region.

Provided by LoriInIndiana

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces light cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, pressed
6 (8 inch) sun-dried tomato tortillas
6 romaine lettuce leaves
3/4 cup mozzarella cheese, shredded
1/2 cup pitted ripe olives, sliced
1/2 cup roasted red pepper, diced
1/2 cup water-packed artichoke hearts, chopped
4 ounces salami
4 ounces ham

Steps:

Mix cream cheese with the basil and garlic.
On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
Layer with romaine, salami, ham, and cheese.
Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
Tightly roll up the tortilla and cut in half on the diagonal.
Enjoy!

Nutrition Facts : Calories 243.2, Fat 18.4, SaturatedFat 9.1, Cholesterol 62.4, Sodium 969.9, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 14.2

ROASTED PEPPER ANTIPASTO SANDWICH

Roasted Pepper Antipasto Sandwich image

Give the antipasto lovers in your house a thrill. Make a few of these cheesy roast beef and red pepper sandwiches.

Provided by My Food and Family

Categories Home

Time 5m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 Tbsp. KRAFT Mayo with Olive Oil
1 piece French bread baguette (5 inch), partially split
1/2 cup arugula
5 slices OSCAR MAYER Natural Slow Roasted Roast Beef
1 KRAFT Provolone Cheese Slice
1/4 cup roasted red pepper strips

Steps:

Spread mayo onto cut sides of bread.
Fill with remaining ingredients.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1070 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 5 g, Protein 20 g

MARGHERITA® PEPPERONI ANTIPASTO LETTUCE WRAPS

Margherita® Pepperoni Antipasto Lettuce Wraps image

Put an Italian spin on this traditional Asian dish with bibb lettuce filled with fresh antipasto made from Margherita® Pepperoni, artichoke hearts, roasted red peppers, capers and your favorite Italian cheese.

Provided by Margherita Meats

Categories Trusted Brands: Recipes and Tips Margherita® Meats

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

2 ounces thickly sliced, diced deli Margherita® Sandwich or Stick Pepperoni
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup bottled roasted red bell peppers, drained, chopped
½ cup shredded Asiago or Parmesan cheese
2 tablespoons drained capers
24 leaves Boston or Bibb lettuce

Steps:

Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 5.3 g, Cholesterol 16.5 mg, Fat 8.1 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.2 g, Sodium 536.2 mg, Sugar 0.8 g

ANTIPASTO WRAPS WITH ROASTED RED PEPPERS

Antipasto Wraps With Roasted Red Peppers image

Make and share this Antipasto Wraps With Roasted Red Peppers recipe from Food.com.

Provided by CookingONTheSide

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 (10 inch) flour tortillas
8 slices deli style provolone cheese, sliced
8 ounces smoked ham, thinly sliced
1 (7 ounce) jar roasted red peppers, drained
2 cups romaine leaves, torn
1/4 cup Italian salad dressing

Steps:

Place 2 slices cheese over each tortilla.
Top with ham, peppers and lettuce.
Spoon dressing over lettuce, roll up.

Nutrition Facts : Calories 590.4, Fat 31.4, SaturatedFat 13.8, Cholesterol 77.7, Sodium 2842.2, Carbohydrate 42.9, Fiber 3.8, Sugar 3.4, Protein 34.3

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