1 (6 1/2 ounce) jar marinated artichoke hearts, drained
1/2 cup sliced deli hard salami, chopped
1/3 cup red bell peppers, chopped
1/2 cup pitted ripe olives, sliced
2 garlic cloves, pressed
1/4 cup butter or margarine, melted
4 ounces parmesan cheese, grated
2 (11 1/3 ounce) packages refrigerated dinner rolls
Preheat oven to 375.
Spray a fluted pan with non-stick cooking spray.
Place artichokes on paper towels and pat dry.
Chop artichokes, salami and bell pepper; place together in bowl.
Add olives and garlic to bowl; mix lightly and set aside.
Separate dinner rolls and cut each into quarters.
Dip 16 dough pieces in melted butter and then roll in cheese.
Arrange evenly in pan.
Sprinkle with 1/2 cup of the artichoke mixture.
Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture.
Sprinkle with remaining cheese.
Bake for 25 to 30 minutes or until deep golden brown.
Cool 5 minutes on cooling rack.
Loosen edges of bread from side and center of pan.
Carefully invert on cooling rack to remove bread.
Cool slightly before serving.