Recipe Library
Vegetarian Antipasto Sliders
Layers of melty provolone, tangy artichokes, roasted peppers, and pepperoncini nestle into pesto mayonnaise-slathered rolls that bake until golden and aromatic, delivering bright, savory bites perfect for sharing.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 320
- Protein
- 11g
- Carbs
- 32g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 1g
- Sodium
- 805mg
Ingredients
- 1 12-count package pull-apart dinner rolls, preferably whole-wheat
- 2 tbsp mayonnaise
- 2 tbsp prepared pesto
- 1 cup canned quartered artichoke hearts, rinsed and patted dry
- .5 cup sliced roasted red bell peppers, rinsed and patted dry
- .25 cup chopped pepperoncini, rinsed and patted dry
- 4 slices provolone cheese
- 2 tsp extra-virgin olive oil
- 1/4 tsp Italian seasoning
Instructions
- Preheat oven to 350°F.
- Being careful to not separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9-by-13-inch baking dish. Combine mayonnaise and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini and cheese. Cover with the top halves of the rolls. Brush the tops with oil and sprinkle with Italian seasoning.
- Bake until the cheese is melted, 10 to 15 minutes. Let cool for 5 minutes, then pull apart to serve.