"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tuscany Antipasto Bread Recipe

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

Contributor:  
Contributor:  
Tim & Jodi Kleymann
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (6 1/2 oz.) marinated artichoke hearts, drained
1/3 cup sliced deli hard salami chopped
1/3 cup red bell pepper chopped (I use more)
ฝ cup pitted ripe olives sliced
2 garlic cloves pressed
ผ cup butter melted
4 oz. fresh parmesan cheese grated (about 1 cup)
2 packages (11.3 oz. each) refrigerated dinner rolls

Directions:
Directions:
Preheat oven to 375 F. Spray fluted pan with nonstick cooking spray. Place artichokes on paper towels; pat dry. Place chopped artichokes, salami and bell pepper. Add sliced olives and pressed garlic, mix and set aside. Separate dinner rolls and cut each into quarters. Dip 16 dough pieces in melted butter, then roll in cheese. Arrange evenly in pan. Sprinkle with ฝ cup of the artichoke mixture. Repeat twice. Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving tray and slice with knife.

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Number Of Servings:
Number Of Servings:
16 servings
Personal Notes:
Personal Notes:
ศ molto buono

 

 

 

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