"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.