Antipasto Platter

I got this a few years ago off of another website and have changed it up a little to suit our tastes. This is great layered as instructed in the recipe or for more finger type eating I leave out the lettuce and just kind of roll everything up and arrange. Makes a ton -- but I never have left overs!

• Ready In: 30 mins
• Serves: 15

Ingredients

• 2  heads iceberg lettuce
• 1  tablespoon garlic powder
• 1  tablespoon dried oregano
• 1 (8 ounce) bottle  Italian salad dressing
• 1  lb  thinly sliced cooked ham (I used Krakus)
• 1  lb  sliced provolone cheese
• 1⁄2 lb  genoa salami, thinly sliced
• 1⁄2 lb  pepperoni
• 1⁄4 lb  capicola (mild if you can find it, I rarely can, but the hot is good, I just use less)
• 1⁄4 lb prosciutto, thinly sliced
• 1⁄4 lb  thinly sliced roast beef
• 8  ounces fresh mushrooms (I try to get smaller ones)
• 1 (6 ounce) can  marinated artichoke hearts
• 2 (7 ounce) jars  roasted red peppers
• 1 (14 ounce) can black olives
• 1  cup  pepperoncini pepper
• 1⁄2 lb fresh mozzarella ball (the ones I get are smaller than golf balls)
• 1⁄4 cup  fresh grated parmesan cheese

Directions

1. Remove large outer leaves from lettuce.
2. Arrange about 1/3 of the lettuce in a layer on a large serving platter (I leave about a 1-inch rim between the lettuce and the edge of platter).
3. Sprinkle with 1/3 of the garlic powder, 1/3 of the oregano and desired amount of salad dressing.
4. Layer with ham and Provolone cheese.
5. On top of the Provolone, layer another 1/3 each of the lettuce, garlic powder and oregano and desired amount of salad dressing.
6. Then layer Genoa and Capacola.
7. Repeat layering with remaining lettuce, garlic powder, oregano, salad dressing, pepperonis, prosciutto and roast beef.
8. Layer roasted red peppers and artichoke hearts on top and sprinkle with Parmesan cheese.
9. In the area around the rim arrange the black olives, mushrooms, pepperoncini and mozzarella balls.