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Antipasto Pie

This recipe contains provolone, genoa salami, artichoke hearts, extra-virgin olive oil, jar roasted red peppers and more.
8 Servings - 20 min -
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Servings:8  | Calories:267 | Total Fat:18g  | Chol:35mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 8g
40 %
Total Carb 15g
5 %
Fiber 5g
20 %
Sugars 5g
Cholesterol 35mg
12 %
Sodium 924mg
38 %
Protein 15g
30 %
37% Provolone
30% Genoa salami
24% Others combined
8% Artichoke hearts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (12 inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
1 (14 to 16 ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16 ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note
1 (14 ounce) can quartered artichoke hearts in water, drained
1 (12 ounce) bag mixed salad greens, any variety
1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves
15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola (hot cured pork shoulder)
1/4 red onion, thinly sliced
1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers

Directions : View recipe directions on
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