Antipasto Pull - Apart Bread Wreath
Recipe - Dearborn Market
Antipasto Pull - Apart Bread Wreath
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Calories269
Ingredients
1 Tablespoon Olive Oil
1 Package (18 oz) pizza dough, thawed, if necessary
1 garlic cloves, minced
1 wedge (8 ounces) fontina cheese, grated
1 cup shredded Parmesan cheese
1/2 cup chopped, drained roasted red peppers
1/2 cup chopped, drained marinated artichoke hearts
1/4 cup chopped, drained black and/or green olives
1/4 cup chopped, drained mild banana peppers
All-purpose flour for dusting
18 slices Italian dry salami
2 teaspoons Italian seasoning
1 cup halved cherry tomatoes
2 tablespoons chopped fresh Italian parsley
Directions
- Line rimmed baking pan with foil. Coat large bowl with oil; add dough, cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
- Preheat oven to 375°. In medium bowl, toss garlic, cheeses, red peppers, artichoke hearts,olives and banana peppers. Makes about 4 cups antipasto mixture.
- On lightly floured work surface, roll or stretch dough to 24 x 8 inch rectangle. Leaving 1/2 inch border, top dough with salami and antipasto mixture. Starting from long end, roll up dough tightly and pinch edges to seal. Form dough into a wreath shape and place on prepared pan; sprinkle with Italianseasoning. With sharp knife, make 12 cuts, about 2 inches apart, halfway through wreath, being careful not to cut all the way through.
- Bake wreath 30 minutes or until golden brown. Cut wreath into 12 pieces; serve topped with cherry tomatoes and parsley.
Nutritional Information
Approximate nutritional values per serving (1 piece): 269 Calories, 15g Fat, 6g Saturated Fat, 38mg Cholesterol, 825mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 13g Protein
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings
269
Calories
Shop Ingredients
Makes 12 servings
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$5.99$1.20/oz
Pillsbury Pie Crusts, 2 count, 14.1 oz
On Sale!
$4.58 was $5.49$0.32/oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
BelGioioso Fontina All Natural Cheese, 8 oz
$6.99$0.87/oz
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
La Fede Roasted Red Pepper, 12 fl oz
$3.19$0.27/oz
Cento Quartered & Marinated Artichoke Hearts, 12 oz
$5.29$0.44/oz
Cento Extra Large Ripe Pitted Olives, 6 oz
$3.99$0.67/oz
Not Available
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
$7.49$1.50/lb
Not Available
Cento Blended Italian Seasoning, 1.17 oz
$1.99$1.70/oz
Sunset® Sugar Bombs® Grape Tomatoes On-The-Vine 12oz
$5.99$0.50/oz
Organic Italian Parsley, 1 ct, 1 each
$1.99
Nutritional Information
Approximate nutritional values per serving (1 piece): 269 Calories, 15g Fat, 6g Saturated Fat, 38mg Cholesterol, 825mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 13g Protein
Directions
- Line rimmed baking pan with foil. Coat large bowl with oil; add dough, cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
- Preheat oven to 375°. In medium bowl, toss garlic, cheeses, red peppers, artichoke hearts,olives and banana peppers. Makes about 4 cups antipasto mixture.
- On lightly floured work surface, roll or stretch dough to 24 x 8 inch rectangle. Leaving 1/2 inch border, top dough with salami and antipasto mixture. Starting from long end, roll up dough tightly and pinch edges to seal. Form dough into a wreath shape and place on prepared pan; sprinkle with Italianseasoning. With sharp knife, make 12 cuts, about 2 inches apart, halfway through wreath, being careful not to cut all the way through.
- Bake wreath 30 minutes or until golden brown. Cut wreath into 12 pieces; serve topped with cherry tomatoes and parsley.