Antipasto Bread
  • Cooking Time: 20-30
  • 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
  1. 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.