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Home / Recipes / Antipasto Bread

Antipasto Bread

Antipasto Bread
Antipasto Bread
4.5 / 5  (2 votes, 1 review )

Bread filled with Italian goodies-what's not to like?

Prep Time: 15 min (not including thaw time)
Bake Time: 20-30 min
Servings: 8
Skills: Intermediate


  1. 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


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°F 20-30 minutes or until golden brown and crispy. Cool before cutting.

(1) Comment

Antipasto Bread
Cynthia said on Oct 30, 2010

I love making these, with all kinds of meats, cheeses and veggies.  Cin