Antipasto Eggrolls

I’m a sucker for those Tupperware-esque parties (can that be the generic term for them?) when a consultant comes to someone’s house to do a product demonstration while you you page through the catalog, circling all the things you want that you don’t need and end up purchasing all of it. I’ve got more candles, nail wraps (omg obsessed with these!), lotions, cooking gadgets, and jewelry than I know what to do with. Seriously, if you are hosting one of these parties, invite me because I’m positive you will earn all of your hostess rewards off of my purchase alone.

Anyway, I swear there is a point to this story. My friend hosts the best Tupperware-esque parties. Of course I get sucked into buying the products, but I mainly go to her parties for the food because she puts out fabulous spreads. One appetizer she made at the most recent colorful patterned, monogrammed bag party was this Italian Crescent Ring Sandwich, which she adapted from Pillsbury. It was like your fave antipasto platter sandwiched between a soft, buttery crescent roll. And the tangy banana peppers and gooey provolone cheese just sent it over the top.

I absolutely adore all antipasto flavor combinations. So I decided to stuff some of my favorites into eggroll wrappers and bake them for a lightened up appetizer. Feel free to customize the meat, cheese, and veggies the way you like it. The pepperoncini peppers do back a bit of heat, so if that’s not your thing, you could use banana peppers instead.

Because all egg rolls need a slightly sweet dipping sauce, I prepared a simple Italian flavored dressing using my Simple Balsamic Vinaigrette as a guide.

And with these Antipasto Eggrolls, we wrap up the Game Day Eats destination! In reflecting on all the recipes over the last week, I noticed a neat little theme. All the recipes are a mash-up of sorts. Let me explain:

Loaded Kale Nachos: Baked kale chips + Nacho cheese and toppings = the healthiest and most scrumptious nachos you will ever eat

Mini Artichoke Dip Zucchini Boats: Creamy Artichoke dip + little zucchini boats = a light, low carb, snack

Bacon Cheeseburger Potato Skins: The classic burger + crispy potato skins = a match made in American food heaven

Asian Flavor Guacamole with Sesame Wonton Crisps: Mashed avocado + your favorite Asian pantry staples + crunchy veggies = an amazing and unexpected take on the standard guacamole

Enjoy the game, the commercials, the Katy Perry halftime show (shout out your fave song in the comments! Mine’s Teenage Dream), and most importantly, the food! It will always be about the food for me until the Vikings make it to the Superbowl, but that will probably never happen in my lifetime so…Let’s eat!

Antipasto Eggrolls

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Inspired by Things Through Cat's Eyes and Pillsbury

Author: Krista

Serves: 15 servings

Ingredients

Eggrolls

• 7.5 oz deli ham, sliced thin
• 6 oz fresh mozzarella, sliced into 30 thin strips
• 7 oz roasted red peppers, chopped into thin strips
• 15 oz artichokes, chopped
• 15 small pepperoncini peppers, chopped
• 15 egg roll wrappers
• 1 small bowl of water
• 1 tbs oil
• 2-3 leaves of fresh basil, finely chopped (optional)

Dipping Sauce

• ½ cup red wine vinegar
• 2 tsp olive oil
• 2 tbs Dijon mustard
• 1 clove garlic, roughly chopped
• 2 tsp honey or agave
• 1 tsp Italian seasoning

Instructions

1. Preheat the oven to 375.
2. Line a large baking sheet with parchment paper. Set aside.
3. Clear a working space on your table and counter.
4. Lay 1 egg roll wrapper on the counter in a diagonal shape. Dip your finger into the dish of water and then outline the border of the eggroll with water.
5. Take 1 slice of ham and place it in the middle of the wrapper.
6. Top the ham with 2 strips of mozzarella, a couple strips of red pepper, a few pieces of chopped artichokes, and 2 pieces of chopped pepperoncini peppers.
7. Take the bottom point of the roll and bring it up over the middle. Take the 2 egg roll points on each side and fold them into the middle of the egg roll. Take the bottom portion of the roll with the filling and tightly roll it up, making sure the sides are tucked in. Once it’s rolled, ensure the outside seem is sealed. If it’s not, add a bit of water to the nonsticking part to adhere it to the rest of the roll.
8. Place the egg roll on the baking sheet. Repeat steps 4-8 for all 15 wrappers.
9. Brush the egg rolls with olive oil.
10. Bake in the oven for about 15 min.
11. While the egg rolls are baking, prepare the dipping sauce. Place all ingredients in a food processor, blender, or Nutribullet. Blend until the mixture reaches a smooth consistency.
12. Top the egg rolls and dipping sauce with finely chopped basil.

Notes

Eggrolls
Serving size: 1 eggroll
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 148 Fat: 4.2g Carb: 19.4g Fiber: 1.9g Protein: 9.1g Sugar 4g Sodium: 701mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
Dipping Sauce
Serving size: Entire recipe
Calories: 213 Fat: 15.8g Carb: 14.7g Fiber: 0g Protein: .7g Sugar 12.5g Sodium: 122mg
Weight Watchers Points (calculated on member website)
WW: 5 Points Plus

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