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Antipasto Bread Recipe

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This recipe for Antipasto Bread is from The Pardi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
1/2 cup pitted ripe olives, sliced
2 garlic cloves, pressed
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)
2 packages (11.3 oz. each) refrigerated dinner rolls
Directions:
Directions:
1. Spray stoneware fluted pan with non-stick cooking spray

2. Place artichokes on paper towels pat dry.

3. Chop artichokes, salami and bell peppers place in 1 quart bowl.

4. Slice olives. Add olives and garlic- pressed in bowl; mix lightly and set aside.

5. Melt butter on high 30 sec - grate Parmesan cheese into larger bowl.

6. Separate dinner rolls and cut each into quarters. Dip 16 dough pieces in melted butter then roll in cheese and arrange evenly in pan.

7. Sprinkle with 1/2 cup of the artichoke mixture. Repeat twice.

8. Dip remaining 16 dough pieces in melted butter roll in cheese and arrange over last layer of artichoke mixture.

9. Sprinkle with remaining cheese.

10. Bake 27-30 minutes - until deep golden brown.

11. Cool 5 min. Loosen edges invert onto rack.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
27-30 mins.

 

 

 

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