We were at an away tennis match, where traditionally the home team provides a spread of food. 

These little bites of ooey-gooey-love got our attention in a hurry.  

I have no idea if we won or lost our match that day. However, there’s no question that leaving with the recipe for Antipasto Squares was a Win!

I have since made these yummy squares many times. Most recently I shared a batch at a neighborhood gathering.  They were a hit!

The smell of warm buttery croissants alone draws you in. 

Combine that with all your favorite Italian meats and cheeses and you’ve got flavor magic. 

The roasted red peppers give them that familiar antipasto flavor which all comes together as they bake. 

There’s no question, these Antipasto Squares are rich.  I found cutting them into 1 1/2″ squares gives you a nice two-bite sample that’s easy to handle and allows you to come back for more with no very little guilt ;)  

These are a fantastic party food served warm or perhaps even better at room temperature.  And if you happen to be throwing a Game Day Party these Antipasto Squares are a fan favorite!

Delizioso!

For my college kids cooking in an apartment…. Make these!! They’re so easy and everyone will love them!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Libby with Lemony Thyme

These Antipasto Squares combine all your favorite Italian meats, cheeses and roasted red peppers in buttery croissant dough! Winning!

Course Appetizer

Servings 30 squares

Author All Recipes

Ingredients

• 2 10 ounce cans refrigerated crescent dinner rolls
• 1/4 pound boiled ham thinly sliced
• 1/4 pound provolone cheese thinly sliced
• 1/4 pound Genoa salami thinly sliced
• 1/4 pound Swiss cheese thinly sliced
• 1/4 pound pepperoni sausage thinly sliced
• 1 12 ounce jar roasted red peppers drained, cut into thin strips
• 3 eggs
• 3 Tablespoon grated Parmesan cheese
• 1/2 tsp. pepper

Instructions

• Preheat oven to 350° F.
• Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, salami, Swiss cheese, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers.

  Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.

The post Antipasto Squares {Winning} appeared first on Lemony Thyme.

If you need a go-to summer time pasta salad that everyone will love….

Look no further. This is the one!

Italian Tortellini Pasta Salad has been the one dish I know I can put together quickly. It transports easily, please everyone and I always wish I had made a double batch!

There’s something so addicting about the submarine dressing. It’s tangy and herby. The traditional Italian flavors keep them coming back for more.

I start with a batch of homemade Submarine Dressing. This go-to dressing is packed with oil, vinegar and herbs. It delivers that classic Italian sub flavor to this pasta salad.

If time permits, I marinate the mozzarella pearls (you could easily cube up fresh mozzarella for this) for a couple hours to boost them with herby flavor too.

For this Father’s Day weekend, if you’re looking for a hearty pasta salad that dads and kids alike will love, give this one a try!

What’s in your go-to pasta salad? I’d love for you to comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Tortellini Salad

If you need a go-to summer time pasta salad that everyone will love….look no further. This Italian Tortellini Salad is bursting with fun flavors like fresh basil, mozzarella cheese, and pepperoni.

Course Pasta, Side Dish

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinate Mozzarella (optional) 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 20 ounce package fresh cheese tortellini can sub frozen
• 1 8 ounce package mozzarella pearls or cubed fresh mozzarella
• 6 ounces sliced pepperoni cut into bite-sized pieces
• 1 6 ounce can small pitted black ripe olives
• 10 ounces cherry tomatoes halved
• 1/2 cup fresh basil leaves torn
• 1 recipe submarine dressing recipe link in post

Instructions

• Prepare tortellini according to package instructions. Allow to cool before preparing salad. Prepare Submarine Dressing (recipe link in post). Place mozzarella in a jar and cover with dressing, allow to marinate for 1-2 hours (optional). Toss cooled tortellini with remaining ingredients. Chill or serve at room temperature.

This Italian Pasta Salad is equally delicious made with bowtie (or your favorite) pasta!!

The post Italian Tortellini Pasta Salad My Go-To Family Favorite appeared first on Lemony Thyme.

By the summer of sixth grade I was old enough to head off on my bicycle in the morning, with one stipulation, be home before dark.  Most days for lunch I split an Italian Grinder with my BFF before heading to the lake.  This Chopped Italian Submarine Salad has all those familiar wonderful flavors.

I grew up in a two stop-light old mill town in southern New Hampshire.  The first light was at ‘the bridge’ and the second was at the crazy five-way intersection.  Turn left and you head out of town.  Left of center led you to Silver Ranch (now called Kimball Farm), home of the Ice Cream Shop and Restaurant (serving hand dipped homemade ice cream, lobster rolls and seafood plates).  Right of center took us past the middle & high school, the ball fields & ice rink and ultimately to ‘the lake.’  All of which we could reach on our bicycles, which is how we traveled in the summers before turning 16.  It was however, the short dead end road to the hard right at that 2nd stop-light that has inspired this post.

One block in on the right, sits The Pizza Barn.  A local favorite in our small town, a place I visit every time home, and I’m willing to bet their pizzas and grinders (aka submarines) could hold their own against most.  If any of my hometown friends are reading this, feel free to comment below and share your Pizza Barn favorites.

In my opinion, what makes an Italian Sub is Submarine Dressing.  Today I decided to recreate my favorite supermarket brand from scratch (Seriously, how can you be out of Submarine Dressing??!!).  Click here for recipe or pick up a bottle at your deli counter.

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Chopped Italian Submarine Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 4- ounces ditalini pasta cooked
• 2 heads romaine lettuce chopped
• 1/4 lb. thick sliced pepperoni diced
• 1/4 lb. thick sliced salami diced
• 1/4 lb. thick sliced ham or mortadella diced
• 1/4 lb. thick sliced provolone diced
• 1/4 lb. thick sliced mozzarella diced
• 1 3.8- ounce can sliced ripe olives
• 10-12 cherry tomatoes sliced
• 10-12 pepperoncini peppers sliced
• 1/2 cup red onion fine diced
• 1 tsp. dried oregano
• freshly cracked black pepper
• Submarine Dressing recipe link in post

Instructions

• Slice and dice ingredients.
• When ready to serve, toss pasta and romaine with diced meats, cheeses, and veggies. Sprinkle with dried oregano, pepper and a generous serving of Submarine Dressing.
• Serve immediately.

The post Chopped Italian Submarine Salad appeared first on Lemony Thyme.

I needed a great HOT Dip recipe.

So off to Pinterest Wonderland I went.  Whoa.  The choices are vast, diverse, and oh so cheesy.  Hot Pizza Dip sounded too good to pass up.

There’s the seasoned cheese layer, your favorite marinara sauce, favorite toppings, then more cheese.  Off to the oven we go.  Ezzy-pizzy.

Once Hot Pizza Dip was on my radar I began building the layers in my mind.  The first layer has cream cheese, ricotta cheese, shredded mozzarella, parmesan cheese, and garlic powder.

Then a layer of your favorite sauce.  We used our Fresh Tomato Marinara Sauce.  Slightly chunky, hints of fresh basil and garlic.  Oh so delicious.  Add your favorite pizza toppings, we chose mini-pepperoni slices this time.  Sausage and mushrooms will find their way into my next Hot Pizza Dip.

Load your Hot Pizza Dip with cheese, cheese, baby…and a bit more topping.  Pop it in the oven, deliver to your favorite people.

Win.  Big Win.

Twisted Parmesan Herb Breadsticks.  Here’s how that happened:

I used a tube of seamless crescent dough, but you could use puff pastry or your favorite pizza dough.

Roll out the dough.  Sprinkle it with minced fresh herbs (I chose rosemary), seasoning (I used Mrs. Dash garlic & herb and salt & fresh cracked pepper).  Add cheese (parmesan for us).  Cut into strips.  Twist and bake.

Rustic.  Tasty.  And oh so Hot Pizza Dip worthy.

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Hot Pizza Dip {with Twisted Parmesan Herb Breadsticks}

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

Layer One…

• 4 ounces cream cheese softened
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup shredded parmesan cheese
• 1 tsp. garlic powder

Layer Two…

• 1 cup Marinara Sauce

Layer Three

• 1/2 cup favorite pizza topping ingredients we chose mini-pepperoni slices
• 1/2 cup shredded parmesan cheese
• 1 cup shredded mozzarella

For the breadsticks…

• 1 can seamless crescent dough puff pastry or pizza dough
• 1/2 cup shredded parmesan cheese
• 2 Tbl. chopped favorite herbs we chose rosemary
• 1 tsp. Mrs. Dash garlic & herb seasoning or favorite
• salt & freshly cracked pepper

Instructions

• Preheat oven to 375 degrees.

For the Hot Pizza Dip…

• Combine Layer One ingredients in an oven safe dish. Top with Marinara. Layer with pizza ingredients and cheese.
• Bake for 20- 25 minutes until hot and bubbly.

For the breadsticks….

• Preheat oven to 375 degree. Line baking sheet with parchment paper.
• Spread the canned dough into a rectangle. Sprinkle with parmesan cheese, fresh herbs, salt & pepper. Press into dough. Cut into 12 strips and twist. Lay on prepared baking sheet and bake for 12-15 minutes.

The post Hot Pizza Dip {with Twisted Parmesan Herb Breadsticks} appeared first on Lemony Thyme.

I love a party where everyone brings an appetizer to share.  Such a great way to sample new recipes.  When we get the whole family together to celebrate a birthday this has become our favorite kind of meal.  I made Antipasto Skewers to share at our last get together.  They were fun to eat and easy to make.

Lay out all your ingredients in the order you want to skewer them and let the assembly begin.

What’s your favorite Appetizer or Finger Food?  I’m always looking for recipe inspiration and would love to recreate YOUR favorites.

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Antipasto Skewers {a fun & easy party food}

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 lb. tortellini cooked al dente
• 1 can colossal ripe olives drained
• 1 jar marinated mushrooms drained. Marinade reserved.
• 8 ounces fresh mozzarella cubed
• 1/2 lb. hard salami sliced thin
• 1/2 lb. pepperoni sliced thin
• 1/2 cup Italian dressing plus marinade liquid from mushrooms
• 1 pint cherry tomatoes
• 24 fresh basil leaves
• 24 wooden skewers

Instructions

• Cook tortellini according to package instructions. Then drain and run under cold water. Toss tortellini with Italian dressing and reserved mushroom marinade. Refrigerate for 30 minutes.
• To assemble skewers, place ingredients in order then slide onto skewers.

The post Antipasto Skewers {a fun & easy party food} appeared first on Lemony Thyme.

Pepperoni Pizza Grilled Cheese Sandwich.

I’m in a bit of a quandary.  I’ve made the decision to improve my health by making some small changes.  No fads or gimmicks.  No big investments.  I’m following the plan that has worked for me in the past.  Eat right and exercise knucklehead.  Pretty simple concept, that over time never seems to fail.  I started on the plan three weeks ago today and I can’t tell you how much better I feel.

Having said that, I refuse to deprive myself of the things I love.  Love to cook.  Love to eat.  Love food photography.  Remember me?  Enter the quandary.

So instead I will approach the things I love in moderation and share them with friends.  Let’s take this Pepperoni Pizza Grilled Cheese Sandwich for example.  I’m sure some might scoff at my claim to be ‘improving my health’ while at the same time indulging in the sandwich dreams are made of.  I can see how that would seem a bit counter-productive.

But the truth is, making one dreamy sandwich filled with oven roasted tomatoes, fresh thinly sliced pepperoni and mozzarella cheese, piled onto the most amazing Cheese Ciabatta bread (thank you to the fabulous souls of Mr. Fellows Bread Company, who I visit weekly at my local Farmers Market), just plain made me happy.  And that was before I tasted it.  Phew.  There I go with run-on sentences again.

Once I took my first bite I knew this creation was a winner.  This sandwich has all the love that comes from a bite of Pepperoni Pizza fresh from the oven.  I mentioned moderation and sharing my creations (and calories) with a friend.  I split this sandwich with a friend and got this response after the first bite “Good Gaaaawwwd, that’s amazing.”  So as for my quandary, I choose not to give up my favorite things.  I will just enjoy them one small bite at a time.  It’s back to Farmers Market Minestrone Soup tonight, but our Pepperoni Pizza Grilled Cheese Sandwich was a real treat last night.

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Pepperoni Pizza Grilled Cheese Sandwich

Course Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices Ciabatta bread
• 1/4 lb. thinly sliced pepperoni
• 1/4 lb. sliced mozzarella cheese
• 4 roma tomatoes sliced
• 1 tsp. olive oil
• sea salt & freshly cracked pepper
• butter for pan grilling

Instructions

• Preheat oven to 400 degrees. Spray shallow baking sheet with cooking spray.
• Place tomato slices on baking sheet; drizzle with olive oil, sprinkle with salt & pepper. Oven roast tomatoes for 10 minutes or until just beginning to bubble.
• Divide pepperoni and cheese in two. Layer cheese on bread slices, then top with pepperoni and roasted tomatoes. Close sandwiches.
• Melt butter in a non-stick skillet over medium high heat. Pan grill sandwiches for 3-4 minutes per side until golden brown and heated through. Or use your Panini press. Slice in half to serve.

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