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Antipasto Bread Recipe

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This recipe for Antipasto Bread, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/3 cup sliced deli hard salami, chopped
1/3 cup red bell pepper, chopped
1/2 cup sliced black olives
2 garlic cloves, pressed
1/4 cup butter or margarine, melted
4 oz. grated Parmesan cheese (about 1 cup)
2 pkgs. refrigerated dinner rolls

Directions:
Directions:
Preheat oven to 375. Spray tube pan or stoneware Bundt pan with nonstick cooking spray. Pat artichokes dry with a paper towel. Chop artichokes, red pepper and salami. Place in bowl and add the olives, and the pressed or finely chopped garlic. Stir to combine. Melt butter and put into a separate small bowl. Put the grated Parmesan into a bowl. Separate the rolls and cut each into 4 pieces. Dip 16 pieces of dough in the melted butter and then into the grated cheese. Arrange in a tube pan. Sprinkle with 1/2 cup of the artichoke mixture. Repeat layers until all the pieces are used, ending with a layer of rolls. Sprinkle any remaining cheese over the rolls. Bake 27-30 minutes until golden brown. Cool for 5 minutes, loosen edges from side and center of pan and carefully invert onto a cooling rack. Cool slightly and slice with a serrated bread knife.

 

 

 

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