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greek freak anitpasto bake squares on cutting board on serving spoon

Greek Freak Antipasto Bake

  • Author: Sally Roeckell | Table & Dish
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 20 servings 1x


  • 2 cans, 8oz Pillsbury refrigerated crescent rolls or 2 cans 8oz each Pillsbury
    refrigerated crescent dough sheets
  • 4 oz salami, sliced
  • 4 oz Swiss cheese, sliced
  • 4 oz pepperoni, sliced
  • 4 oz American cheese, sliced
  • 4 oz Italian ham, sliced
  • 4 oz provolone cheese, sliced
  • 2 eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 jar sliced roasted red bell peppers, drained
  • 1/2 cup pitted, sliced, olives
  • 1 egg yolk, beaten
  • 12 tablespoon Spiceology Greek Freak Mediterranean Blend


  1. Heat oven to 350°F. Lightly grease a 13 x 9“ pan or spray with cooking spray.
  2. Unroll one can of crescent dough, form into one large rectangle, place in pan. Press the bottom
    and 3/4 inch up the sides of the pan to form a crust, firmly pressing perforations to seal.
  3. Layer of meats and cheeses in the order listed.
  4. In a small bowl beat two eggs, garlic powder and pepper with a wire whisk until well blended.
    Pour over meat and cheese layers.
  5. Layer on roasted peppers and olives.
  6. Unroll the second can of dough. Press into a 9 x 13” rectangle. Place over top of layered
    ingredients. Pinch edges to seal. Brush the beaten egg yolk over the dough.
  7. Sprinkle with Greek Freak seasoning.
  8. Cover with foil slightly loose so that it does not adhere to the dough underneath.
  9. Bake 30 minutes. Remove foil, bake 15 minutes longer or until deep golden brown.
  10. Cool 15 minutes before serving. Cut into squares. Serve warm.