Reviewed: Dec. 30, 2008

This was great for our holiday party. I did follow advice to pre-bake the bottom and I dried the ham and red peppers as well as I could. I added black olives to half of it and I also subbed mozz for swiss as I do not care for it. I served it in small pieces with warm marinara sauce and it was a hit. Thanks

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DGREENWOOD

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Reviewed: Dec. 27, 2008

This was so delicious and easy to make. I used puff pastry instead of crescent rolls because I like it better and blind baked the bottom dough for about 8 minutes like other reviews suggested. Everyone loved it and it was still good when it got cold. I will make again soon.

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TXSCOOK

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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Reviewed: Dec. 24, 2008

These are wonderful! I would have posted a picture but they were gone before I could find the camera. I made these with others' suggestions - bake the bottom layer of crescent rolls for 10 minutes first, pat the peppers dry. They were delicious! I don't know how it would work but I want to make these again and add sliced marinated mushrooms - those are my favorite part of antipasto!

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HANGDOG

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Reviewed: Dec. 22, 2008

oh wow!! yum!! thank you!!!

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Julie Koch

Cooking Level: Expert

Home Town: Grand Forks, North Dakota, USA

Living In: Lake Forest, California, USA

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Reviewed: Dec. 19, 2008

This was yummy and very easy to make. As others suggested, I baked the bottom crust first for about 6 minutes and then I used paper towels to pat dry the ham slices and roasted peppers strips before layering. I took it to a pot luck and everyone raved about it. Thanks for the great recipe.

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moonfrost

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

Everyone loves this and asks for the recipe. Thanks for sharing.

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Mar

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Reviewed: Dec. 18, 2008

Everyone loves these.

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Dec. 14, 2008

This was Ok. A little Greasy I think, and for some reason the cheese didnt stand out.

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mrwiggles

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Reviewed: Nov. 27, 2008

I made this for the first time this summer and I have been making it ever since for b/day parties, barbeques, now Thanksgiving dinner. It is a huge hit - the guys just gobble it down.

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GZOCH

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Reviewed: Nov. 23, 2008

I used a variety of meats on this, didn't stick to the ones specific to the recipe. I was very happy with it. Simple to throw together and well-received by my guests.

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HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Nov. 17, 2008

Big hit as an appetizer. Left the peppers off as my peeps dont like them. Never put the foil on so it was a little overly browned. I just forgot to read that part. We did have the marinara for dipping but my boyfriend thinks he would like to dip them in ranch so maybe you can have a choice of dips. Will make again.

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JRAKAUSKI

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Reviewed: Nov. 15, 2008

This was really, really good. No soggy crust issues. Used all ingrediants listed. Baked at 375, Blind Baked the bottom crust for 7 minutes, Dried off the roasted red peppers, Served with Marinara. A huge hit at the party I took it to. (Served at room temperature) Thanks for sharing this great recipe.

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LOWA

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Everyone knows this is a great appetizer. My only complaint is that it is expensive to make.

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sandi

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Reviewed: Oct. 28, 2008

I made these for a cocktail party and they were a huge hit! Thanks for sharing the recipe!

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IAMAUTUMN98

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Reviewed: Oct. 20, 2008

I took this to a party and everyone LOVED it!

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Ronda

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Reviewed: Oct. 19, 2008

Friggin delicious! I followed some of the advice of Lori G. and this recipe turned out fabulous. My husband loved them.

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 13, 2008

My family loved these! They were very good and it made a lot. I paired these with the best ziti ever recipe and it was a lovely combination. I will definitely make these again.

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 12, 2008

I made this dish for the first time for a football party we had. It was a huge hit. EVERYONE asked me for the recipe. I did make a few changes though. I added some mozarella and feta cheese and some olive salad for flavor. It was excellent.

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