Antipasto Bread

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained
• 1/2 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 1/4 cup margarine, melted
• 4 ounces parmesan cheese, grated
• 2 (11 1/3 ounce) packages refrigerated dinner rolls

Recipe

• 1 preheat oven to 375°f.
• 2 spray a fluted pan with non-stick cooking spray.
• 3 place artichokes on paper towels and pat dry.
• 4 chop artichokes, salami and bell pepper; place together in bowl.
• 5 add olives and garlic to bowl; mix lightly and set aside.
• 6 melt butter.
• 7 separate dinner rolls and cut each into quarters.
• 8 dip 16 dough pieces in melted butter and then roll in cheese.
• 9 arrange evenly in pan.
• 10 sprinkle with 1/2 cup of the artichoke mixture.
• 11 repeat twice.
• 12 dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture.
• 13 sprinkle with remaining cheese.
• 14 bake for 25 to 30 minutes or until deep golden brown.
• 15 cool 5 minutes on cooling rack.
• 16 loosen edges of bread from side and center of pan.
• 17 carefully invert on cooling rack to remove bread.
• 18 cool slightly before serving.