More Great Recipes: Bread | Bread | Italian | Main Dish

Antipasto Bread


User Avatar
Member since 2008

Serves | Prep Time | Cook Time 20-30

Ingredients

1 loaf Rhodes White Bread dough thawed and risen
1 teaspoon extra virgin olive oil
3 1/2 ounce package pepperoni, thinly sliced
1/2 pound shredded mozarella cheese
1/2 cup chopped Greek olives
1/2 teaspoon Italian seasoning
1 teaspoon cornmeal
3 tablespoons grated, fresh Parmesan cheese



Spray board or counter with non-stick cooking spray. Roll dough to a 12X15-inch rectabgle. Brush dough with olive oil. Spread with the pepperoni, mozarella cheese, olives and sprinkle with Italian seasoning. Roll up tightly along the long side of the rectangle. Pinch the seam and ends until tightly closed. Place on sprayed baking sheet sprinkled with corn meal. Cover with sprayed plastic wrap. Let rise about 15 minutes. Remove wrap. Sprinkle top of bread with Parmesan cheese and a pinch of Italian seasoning. Bake at 375F 20-30 minutes or until golden brown and crispy. Cool before cutting.


Pairs Well With


Notes

This bread is bursting with hearty flavor.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7657 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze