Antipasto Bread

The zesty-flavored ingredients of a traditional Italian antipasto platter come alive in this savory bread ring. Serve it for an appetizer or alongside soup, salad or pasta.


  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained
  • 1/3 cup sliced deli hard salami, chopped
  • 1/3 cup red bell pepper, chopped
  • 1/2 cup pitted ripe olives, sliced
  • 2   garlic cloves, pressed
  • 1/4 cup butter or margarine, melted
  • 4 ounces fresh Parmesan cheese, grated (about 1 cup)
  • 2 packages (11.3 ounces each) refrigerated dinner rolls


  1. Preheat oven to 375°F. Spray Stoneware Fluted Pan with olive oil using Kitchen Spritzer. Place artichokes on paper towels; pat dry. Chop artichokes, salami and bell pepper using Food Chopper; place in Small Batter Bowl. Slice olives using Egg Slicer Plus®. Add olives and garlic pressed with Garlic Press to Batter Bowl; mix lightly and set aside.

  2. Melt butter in Covered Micro-Cooker on HIGH 30 seconds. Using Rotary Grater, grate Parmesan cheese into Classic Batter Bowl. Separate dinner rolls and cut each into quarters using Professional Shears. Dip 16 dough pieces in melted butter, then roll in cheese. Arrange evenly in pan. Sprinkle with 1/2 cup of the artichoke mixture. Repeat twice. Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on Stackable Cooling Rack. Loosen edges of bread from side and center of pan with Citrus Peeler. Carefully invert onto Cooling Rack to remove bread. Cool slightly. Slice with Bread Knife.


  • 16  servings

Nutrients per serving:

Calories 190, Fat 9 g, Sodium 280 mg, Fiber 2 g

Cook's Tips:

The easiest (and neatest) way to coat dough pieces in cheese is to use one hand for dipping dough pieces in melted butter and the other hand for rolling pieces in the cheese.

There’s no need to peel your garlic cloves before pressing when using our Garlic Press. When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.


Related Products

Related Recipes