Mama Mangia
Super Moderator
Italian Appetizer Bread
Salami, cheese and olives are sealed inside this Italian appetizer.
Prep: 20 min - Rising: 30 min - Bake: 25 min
1 tablespoon butter, melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed or homemade
1/4 pound thinly sliced deli Genoa salami
6 slices (1-ounce each) deli provolone cheese, cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 egg, beaten
1 teaspoon water
Poppy seed, if desired
Stir together butter and garlic in small 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 eight 3-inch 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.
Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired. Cover; let rise in warm place until almost double in size (30 to 45 minutes).
Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
Makes 16 servings
Salami, cheese and olives are sealed inside this Italian appetizer.
Prep: 20 min - Rising: 30 min - Bake: 25 min
1 tablespoon butter, melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed or homemade
1/4 pound thinly sliced deli Genoa salami
6 slices (1-ounce each) deli provolone cheese, cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 egg, beaten
1 teaspoon water
Poppy seed, if desired
Stir together butter and garlic in small 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 eight 3-inch 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.
Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired. Cover; let rise in warm place until almost double in size (30 to 45 minutes).
Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.
Makes 16 servings