Hot Antipasto

• 1 pound sweet Italian sausage links, cut into 1/2-inch slices
• 1 pound hot Italian sausage links, cut into 1/2-inch slices
• 1 jar (16 ounces) pepperoncini, drained
• 1 jar (16 ounces) pickled hot cherry peppers, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 jar (8 ounces) marinated whole mushrooms, drained
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 jar (7 ounces) pimiento-stuffed olives, drained
• 1 can (6 ounces) pitted ripe olives, drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups shredded Italian cheese blend

1. In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl.
2. Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full).
3. Bake, uncovered, at 350u0b0 for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.

sausage links, sausage links, pepperoncini, peppers, kidney beans, garbanzo beans, mushrooms, hearts, pimiento, olives, pepperoni, italian cheese blend

Taken from www.tasteofhome.com/recipes/hot-antipasto/ (may not work)