Antipasto Bread Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 jars - 6.5 oz. marinated artichoke hearts, drained
  • 1/3 cups - sliced deli hard salami, chopped
  • 1/3 cups - red bell pepper, chopped
  • 1/2 cups - pitted ripe olives, sliced
  • 2 cloves - garlic, pressed
  • 1/4 cups - butter or margarine, melted
  • 4 ounces - fresh Parmesan cheese, grated (about 1 cup)
  • 2 packages - 11.3 oz. refrigerated dinner rolls
  • Directions:

    Preheat oven to 375 degrees F. Spray fluted pan with nonstick cooking spray.

    Place artichokes on paper towels; pat dry. Chop artichokes, salami and bell pepper using food chopper. Place in mixing bowl. Slice olives using Egg Slicer Plus, and add olives and pressed garlic to mixing bowl; mix lightly and set aside.

    Melt butter in microwave on HIGH for 30 seconds. Place grated Parmesan cheese into large mixing bowl.

    Separate dinner rolls and cut each into quarters using kitchen shears. Dip 16 dough pieces in melted butter, then roll in cheese (Easiest way is to use one hand for dipping dough in melted butter and the other hand for rolling pieces in cheese).

    Arrange dough pieces evenly in pan. Sprinkle with 1/2 cup of artichoke mixture. Repeat twice. Dip remaining 16 dough pieces into melted butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese.

    Bake 27 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 onto cooling rack to remove bread.

    Cool slightly, slice and serve.

    Brief Description

    Refrigerated dinner roll dough, layered and baked with artichokes, salami, olives, peppers and cheese.

    Main Ingredient:

    refrigerated dinner rolls

    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 30 min


    Pampered Chef


    Posted By:


    Posted On:

    March 5, 2016

    Print Recipe

    Speak Your Mind