Antipasto Roll

"Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven!"
photo by a user photo by a user
Ready In:
240hrs 20mins




  • Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
  • Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
  • Prepare filling.
  • Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
  • Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.

Questions & Replies

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  1. this didnt turn out for me at all. Seemed to be way too much cream cheese, and the centre was gluggy and doughy after extra cooking time. sorry Bree :(


Hi my names bree, which is short for Brionaigh. Don't ask how to pronounce it cause you will probably never get it! lol. I am 16 years old and living on the Mornington Peninsula Victoria Australia. I'm currently completing year 11 VCE in high school in victoria australia. I have a passion for irish dancing which takes up more of my life than school and home work and i compete in state and national competitions each year. travelling to many different states in Australia is part of Irish Dancing. In my spare time i love to cook with my mum in the kitchen and make anything we can come up with from what we have in our pantry. I also spend alot of my time on the internet chatting with my friends and just avoiding homework. I take foodtech as one of my vce subjects and love to spend a double period in the kitchen with my friends. Hope you enjoy some of my simple recipes that I love to make on a weekly basis.
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