Italian Bread Appetizer
photo by Chilicat
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 loaf frozen bread dough, thawed according to package directions (white or wheat)
- 1⁄4 lb sliced genoa salami, cut into strips
- 1⁄4 lb sliced provolone cheese, cut into strips
- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 2 green onions, chopped
- 1 egg, beaten with
- 1 teaspoon water
- poppy seed
directions
- In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil.
- On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side.
- Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling.
- Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.).
- Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.
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Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation!
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