Italian Bread Appetizer

"I got this recipe from a coworker about 15 years ago. It was xeroxed from a magazine but I don't know what the magazine was. This makes a beautiful braided loaf, and the filling ingredients can be switched out with whatever suits your fancy."
photo by Chilicat photo by Chilicat
photo by Chilicat
photo by Chilicat photo by Chilicat
photo by Chilicat photo by Chilicat
Ready In:
1hr 45mins


  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 loaf frozen bread dough, thawed according to package directions (white or wheat)
  • 14 lb sliced genoa salami, cut into strips
  • 14 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


  • 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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  1. I was transferring some of my old recipes, to cut down on the paper in my house, and came across this recipe. I was so glad to find it. It comes from Parents Magazine, March 1994. It is so pretty, and delicious too!
  2. I used homemade pizza dough for this recipe, salami, provolone and some mozzarella cheeses. I added a slight touch of pesto onto the crust first, and had some homemade tomato sauce on the side as a dipper. Nice recipe will make again soon.


I grew up here... <img src=""> and ended up here. <img src=""> 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! <img src=""> <img src="" border="0" alt="The Mixin Vixens"> <img src="" border="0" alt="Made by Bella14ragazza"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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