2 Loaves frozen bread dough -thawed 1 Jar mixed colored peppers -in oil 1 Egg -slightly beaten 1/2 lb Provolone -sliced 1/4 lb Salami 1/4 lb Pepperoni Oregano On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F.
How To make Antipasto Bread's Videos
Bridgit's Antipasto Bread | Cooking with Some Friends
Bridgit and Micaela are back with Tracy to share Bridgit's recipe for an amazing antipasto bread! You don't want to miss this episode of Cooking with Some Friends.
Antipasto Rip & Share Toasted Loaf GCBC13 Ep14
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Serve these crunchy, tasty breadsticks with your next antipasto or dip platter or simply wrap thin slices of prosciutto around them. Sprinkle grated parmesan cheese, herbs, black pepper or course salt on them before baking. No need to make them as straight as possible. Instead, make funny-shaped sticks for interesting presentation. The kids will enjoy rolling them!
Antipasto Skewers | Ep. 1307
To get this complete recipe with instructions and measurements, check out my website:
Follow along as Sarah bakes an irresistible cheesy appetizer!
Ingredients: One 1-pound block provolone (from the deli; not aged), about 2-inches thick and 4-inches wide 1 loaf ciabatta bread 3 ounces sliced prosciutto 3 ounces sliced Italian cured meat such as capicola, sopresatta or genoa salami 2 cups drained giardiniera, chopped 1/2 cup pitted green olives, chopped 2 tablespoons extra-virgin olive oil
Full Recipe can be found here:
Antipasto Bread Strips
Friends stop by to enjoy this easy appetizer; antipasto ingredients made into a butter and spread on Italian bread, then baked until warm and crunchy.