Antipasto Braid Recipe

Name: Antipasto Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1/3 cup pitted Greek olives, chopped; 1/4 cup marinated quartered artichoke hearts, drained and chopped; 1/4 cup julienned oil-packed sun-dried tomatoes; 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided; 3 tablespoons olive oil, divided; 1 tablespoon chopped fresh basil or 1 teaspoon dried basil; 1 tube (11 ounces) refrigerated crusty French loaf; 6 thin slices prosciutto or deli ham; 4 slices provolone cheese; 3/4 cup julienned roasted sweet red peppers

Servings: persons

1/3 cup pitted Greek olives, chopped
1/4 cup marinated quartered artichoke hearts, drained and chopped
1/4 cup julienned oil-packed sun-dried tomatoes
2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
3 tablespoons olive oil, divided
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tube (11 ounces) refrigerated crusty French loaf
6 thin slices prosciutto or deli ham
4 slices provolone cheese
3/4 cup julienned roasted sweet red peppers

1
Preheat oven to 350u00b0. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined.
2
On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture.
3
On each long side, cut 10 strips about 3-1/2 in. into the center.
4
Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese.
5
Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup pitted Greek olives, chopped, 1/4 cup marinated quartered artichoke hearts, drained and chopped, 1/4 cup julienned oil-packed sun-dried tomatoes, 2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided, and more.

Yes, Antipasto Braid falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto Braid

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