Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.
- 1 tablespoon butter, melted;
- 1 teaspoon finely chopped fresh garlic
- 6 (1-ounce) slices provolone cheese, cut into strips
- 1 (1-pound) loaf frozen bread dough, thawed
- 1/4 pound thinly sliced deli salami (Genoa or other type)
- 2 green onions, sliced
- 1/4 cup sliced stuffed green olives
- 1 egg, beaten
- Poppy seed, if desired
- 1 teaspoon water
- Stir together butter and garlic in bowl. Roll out bread dough on lightly floured surface to 12-inch square.
- Place on lightly greased baking sheet; brush with butter mixture.
- Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling.
- Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling.
- Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.
- Cover; let rise in warm place 30-45 minutes or until almost double in size.
- Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed, if desired.
- Heat oven to 350°F.
- Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
From the courtesy of: https://www.landolakes.com/recipe/18728/italian-appetizer-bread/
Meet Anita Augello – The woman behind all of these Italian favorites.
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