J
Jeanh
Guest
Italian Bread Appetizer
INGREDIENTS:
1 tbsp butter, melted
1 tbsp finely chopped fresh garlic
1 (1 lb) loaf of frozen bread dough, thawed
1/4 lb thin deli sliced Genoa salami
6 (1 oz slices), deli sliced Provolone cheese, cut into strips
1/4 cup sliced, stuffed green olives
2 green onions, sliced
1 egg, beaten
1 tsp water
Poppy seed, optional
DIRECTIONS:
INGREDIENTS:
1 tbsp butter, melted
1 tbsp finely chopped fresh garlic
1 (1 lb) loaf of frozen bread dough, thawed
1/4 lb thin deli sliced Genoa salami
6 (1 oz slices), deli sliced Provolone cheese, cut into strips
1/4 cup sliced, stuffed green olives
2 green onions, sliced
1 egg, beaten
1 tsp water
Poppy seed, optional
DIRECTIONS:
- Stir together butter and garlic in bowl. Roll out bread dough on a lightly floured surface into a 12-inch square. Place on a lightly greased baking sheet; brush with butter mixture.
- Layer salami, cheese, olives and onions in in a 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 a warm place 30-45 minutes or until almost double in size. Combine egg and water in a bowl; brush over braid. Sprinkle with poppy seed, if desired.
- Preheat oven to 350° F. Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into 16 equally sized slices.
