Tuscany Antipasto Bread Recipe
Tried it? Rate this Recipe:
|
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 (I use more)
ฝ cup pitted ripe olives sliced
2 garlic cloves pressed
ผ cup butter melted
4 oz. fresh parmesan cheese grated (about 1 cup)
2 packages (11.3 oz. each) refrigerated dinner rolls
|
|
Directions: |
Directions:Preheat oven to 375 F. Spray fluted pan with nonstick cooking spray. Place artichokes on paper towels; pat dry. Place chopped artichokes, salami and bell pepper. Add sliced olives and pressed garlic, mix and set aside. Separate dinner rolls and cut each into quarters. Dip 16 dough pieces in melted butter, then roll in cheese. Arrange evenly in pan. Sprinkle with ฝ 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. Invert onto serving tray and slice with knife.
บบบบบบ |
|
Number Of
Servings: |
Number Of
Servings:16 servings |
Personal
Notes: |
Personal
Notes: ศ molto buono
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Tuscany Antipasto Bread is from