Antipasto Bread

1. 1

   Preheat oven 375 F

2. 2

   Spray a bundt pan with nonstick cooking spray. Place drained artichoke hearts on paper towels; pat dry. Chop artichokes, salami, and bell peppers. Place in a 1-quart bowl. Slice olives. Add garlic and olives to bowl; mix lightly and set aside.

3. 3

   Melt butter. Grate parmesan cheese into a bowl.

4. 4

   Separate dinner rolls and cut each into quarters. Dip 16 dough pieces in melted butter, then roll them in cheese. Arrange evenly in pan. Sprinkle with 1/2 cup of the artichoke/salami mixture. Repeat the process twice. Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with remaining cheese.

5. 5

   Bake 27-30 minutes or till deep golden brown. Cool 5 minutes. Loosen edges of bread from sides and center of pan. Carefully invert onto cooling rack to remove bread. Cool slightly. Slice with serrated bread knife.

6. 6

   This is a beautiful and delicious bread.

No additional tips available.