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Antipasto Bread
Turn classic antipasto flavors into a warm, shareable pull-apart bread with olives, roasted red peppers, melty cheese, and herbs.
Ingredients
- 3 tbsp (45 mL) butter, melted
- 2 garlic cloves, pressed
- 1 tbsp (15 mL) Italian Seasoning Mix or Basil Pesto Seasoning Mix
- 1 can (16.3 oz./462 g) biscuit dough or 1 lb. (450 g) pizza dough
- 4 oz. (125 g) mozzarella cheese, grated (1 cup/250 mL)
- 4 oz. (125 g) medley olives, pitted and chopped
- 20 slices pepperoni, chopped
- ½ cup (125 mL) roasted red pepper strips, drained and dried
- Optional: Halved cherry tomatoes, fresh rosemary, pizza sauce
Directions
- Preheat the oven to 375°F (190°C). Combine the melted butter, garlic, and seasoning in a small bowl.
- Use kitchen shears to snip each biscuit into bite-sized pieces, about 6 pieces per biscuit. Place the biscuit pieces in a large mixing bowl. Add the cheese, olives, and pepperoni, and drizzle the butter mixture on top; toss gently to combine.
- Place the pepper strips in the bottom of the Tree-Shaped Cake Pan like a garland. Place the biscuit pieces on top of the peppers.
- Bake for 20–24 minutes, or until the biscuits are golden brown, set, and the filling is bubbly. Cool for 10 minutes before inverting onto a cutting board or platter. Decorate with cherry tomatoes and rosemary, and serve with warm pizza sauce for dipping, if you’d like.
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 230, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugars 3 g (includes 3 g added sugar), Protein 6 g
