"Those who forget the pasta are condemned to reheat it."--Unknown

Antipasto Bread Recipe

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This recipe for Antipasto Bread, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Stever
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 jar 61/2 ounces marinated artichoke hearts, drained
1/3 cup slice deli hard salami, chopped
1/3 cup red bell pepper, chopped
1/2 cup pitted ripe olives, sliced
2 garlic cloves, pressed
1/4 cup butter or margarine, melted
4 ounces fresh Parmesan cheese, grated (about 1 cup)
2 packages 11.3 ounces each refrigerated dinner rolls

Directions:
Directions:
Preheat oven to 375. Spray a fluted pan with nonstick cooking spray. Drain artichokes and pat dry. Chop the salami, artichokes, and pepper. Add sliced olives, and garlic. Mix all together.

Melt butter in a small saucepan. Grate the Parmesan ( I buy already grated). Separate dinner rolls and quarter them. Dip the dough pieces into the melted butter and then into the grated cheese. Arrange evenly in baking pan. Add 1/2 cup of the artichoke mixture. Repeat twice. Dip remaining 16 dough pieces in melted butter and cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese.
Bake 27 to 30 minutes or until deep golden brown. Cool 5 to 7 minutes on rack. Remove from pan cool slightly. Slice with bread knife.

Number Of Servings:
Number Of Servings:
16

 

 

 

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