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Antipasto Bread

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Member since 2016

Serves 16 | Prep Time | Cook Time 30-50


1 jar (6.5 oz) marinated artichoke hearts,drained and chopped
1/3 cup hard salami, diced and sauteed
1/3 cup red and green pepper, diced
1/2 cup black olives, chopped
2 garlic cloves, pressed
1 cup butter
8 oz grated fresh Parmesan cheese
2 pkgs refrigerated dinner rolls (Pillsbury)

Saute salami and peppers until cooked. Mix in with chopped olives, artichokes, and garlic.

Cut rolls into quarters. Dip each quarter into melted butter, then roll in the cheese and place in a greased Bundt pan. Place 1/4 of the rolls into the bottom of the pan with 1/2 amount salami mix. Add a little extra cheese. Repeat layers of rolls dipped in butter, cheese with 1/2 of the rolls left. Add remaining amount of salami, top with a little extra cheese. Add remaining rolls.

Bake at 375° until golden brown, usually about 50 minutes.

Pairs Well With


This is from Aunt Sue courtesy of Sandi Meyerhoff. Very good!

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