Antipasto Bread

Name: Antipasto Bread
Ingredients: 1 loaf Rhodes White Bread, thawed and risen; 1 teaspoon extra virgin olive oil; 3 1/2 ounce package pepperoni, thinly sliced; 1/2 pound shredded mozzarella cheese; 1/2 cup chopped Greek olives; 1/2 teaspoon Italian seasoning; 1 teaspoon cornmeal; 3 tablespoons grated, fresh Parmesan cheese

8 ingredients

1 steps

Ingredients

1 loaf Rhodes White Bread, thawed and risen
1 teaspoon extra virgin olive oil
3 1/2 ounce package pepperoni, thinly sliced
1/2 pound shredded mozzarella cheese
1/2 cup chopped Greek olives
1/2 teaspoon Italian seasoning
1 teaspoon cornmeal
3 tablespoons grated, fresh Parmesan cheese

Directions

1

Spray board or counter with non-stick cooking spray. Roll dough to a 12x15-inch rectangle. Brush dough with olive oil. Spread with the pepperoni, mozzarella cheese, olives and sprinkle with Italian seasoning. Roll up tightly along the long side of the rectangle. Pinch the seam and ends tightly closed. Place on sprayed baking sheet sprinkled with corn meal. Cover with sprayed plastic wrap. Let rise about 15 minutes. Remove wrap. Sprinkle top of bread with Parmesan cheese and a pinch of Italian seasoning. Bake at 375 degrees F. 20-30 minutes or until golden brown and crispy. Cool before cutting.