Antipasta Bread

By mynance

Ingredients

• 1 jar (6.5 oz) marinated artichoke hearts, drained
• 1/3 cup sliced deli hard salami, chopped
• 1/3 red bell pepper, chopped
• 1/2 cup pitted ripe olives, sliced
• 2 garlic cloves, pressed
• 1/4 cup butter or margarine, melted
• Parmesan cheese, grated
• 2 packages (11.3 oz. each) refrigerated dinner rolls

Details

Servings 16
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375. Spray stoneware fluted pan with nonstick cooking spray.

Place artichokes on paper towel: pat dry. Chop artichokes, salami, and bell

pepper. Place in bowl. Slice olives. Add olives and garlic to bowl. Mix

lightly and set aside. Melt butter. Place parmesan cheese in a bowl.

Separate dinner rolls and cut each roll into quarters. Dip 16 dough pieces n

melted butter then roll in cheese. Arrange evenly in pan. Sprinkle with 1/2

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. Loosen edges of bread from side and

center of pan. Carefully invert onto cooling rack to remove bread. Cool

slightly and slice.

**You will have 4 layers of bread and three layers of filling.**