- 16
- 20 mins
- 50 mins
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
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.**