Ashley Baylor's shares her recipes for Antipasto and Taco Dip!

CHICOPEE, Mass. (Mass Appeal) - Every Monday some familiar faces from 22News will be sharing their favorite recipes with you!

22News Storm Team Meteorologist Ashley Baylor joined Seth and Ashley in the Mass Appeal kitchen to cook up her delicious recipes for antipasto and taco dip!

Ashley Baylor's Antipasto

Ingredients:

• 2 tubes of Pillsbury crescent rolls
• 3 eggs beaten together with 1/4 cup of parmesan cheese
• 1 jar of roasted red peppers
• 1/4 lb. of each:
• Ham
• Genoa Salami
• Pepperoni
• Swiss cheese
• Provolone
• Mozzarella

Directions:

1. Heat over to 350-degrees.
2. Spray cooking pan with cooking spray.
3. Unroll 1 tube of dough and spread into bottom of pan.
4. Pinch the holes closed and cover the entire bottom.
5. Layer the meats and cheeses in this order: Ham, swiss, salami, provolone, pepperoni, roasted red peppers, mozzarella
6. Evenly spread 2/3 of the egg/parmesan mixture over the mozzarella layer.
7. Unroll the 2nd tube of crescent rolls and spread over the top.
8. Be sure to stretch it to fit the edges of the pan and pinch the holes closed.
9. Brush the remaining egg/parmesan mixture over the top of the crust.
10. Bake in the oven for 45 minutes. If the top is a dark, golden color and the antipasto is puffy, it's done. It may need to sit on the oven a bit longer.
11. Remove from oven, let it sit for 10-15 minutes - makes it easier to cut into squares.
12. Enjoy!
     

Ashley's Taco Dip

Ingredients:

• 2 packages of Taco seasoning
• 16 oz. sour cream
• 8 oz. cream cheese
• 1 package of fine shredded cheddar cheese
• 1 bag of tortilla chips

Directions:

1. Mix 1 1/2-2 packages of taco seasoning with sour cream and cream cheese.
2. Put mix into any pan, and put in fridge for 20-30 minutes.
3. Once the mix thickens in the fridge, put shredded cheddar chesse on top.
4. You can also add diced tomatoes, jalapenos, peppers, anything you want.