Antipasto Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 jar marinated artichoke hearts (6.5 oz jar)
1/3 cup red bell pepper, chopped (NOTE can substitute with red roasted
peppers, oils add flavor)
1/2 cup sliced hard salami or pepperoni, chopped
1/2 cup pitted olives, slices
2 garlic cloves, pressed
4 oz fresh Parmesan cheese grated (about 1 cup)
1/4 cup melted butter
2 packages refrigerated dinner rolls (11.3 oz each)
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Directions: |
Directions:Preheat oven to 3505° F. Spray a fluted pan with nonstick cooking spray. Place artichokes on paper towel; pat dry. Chop artichokes, salami, and bell pepper and place in a bowl. Add pressed garlic and olives. Gently mix - set bowl aside. Separate dinner rolls and cut into quarters. Dip 16 dough pieces into butter - then roll them in the Parmesan cheese. Arrange dough evenly in pan. Sprinkle with 1/2 of the artichoke mixture. Dip remaining 16 pieces of dough, roll in cheese and arrange evenly. Top with the remaining artichoke mixture. Sprinkle with remaining cheese. Bake 35-40 minutes or until it's a deep golden brown. Cool 5 minutes in pan. Loosen edges and invert onto serving board. Cool slightly, serve. |
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Personal
Notes: |
Personal
Notes: Make sure this is baked long enough so it holds together and is cooked all the way through. (The first time I made this dish - I baked it for 55 minutes.) I usually double the 'mix' ingredients (that's the first six ingredients). It's great as an appetizer or just to have for snacking.
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