Italian Bread Appetizer Recipe

Italian Appetizer Bread

Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.

20 min. prep time
16 servings
353 Ratings


1 tablespoon Land O Lakes® Butter, melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed
1/4 pound thinly sliced deli Genoa salami
6 (1-ounce) slices Land O Lakes® Deli Provolone Cheese, cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 teaspoon water
Poppy seed, if desired


Stir together butter and garlic in bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture.

Layer salami, cheese, olives and onions in 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 warm place 30-45 minutes or until almost double in size. Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed, if desired.

Heat oven to 350°F. Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Nutrition Facts (1 serving)

Calories: 160

Fat: 8g

Cholesterol: 30mg

Sodium: 420mg

Carbohydrates: 14g

Dietary Fiber: <1g

Protein: 7g

Recipe #8054©1996Land O'Lakes, Inc.

Recipe Comments & Reviews

I took this to a Christmas Eve party last year and everyone Loved it. The only thing different I did was I also added shaved maple ham. My Husband and I Love it too. I'm making it tomorrow for a family Christmas Eve gathering, I'm sure everyone will Love it also. It's definately a keeper. Thanks LandOLakes.
I made this for a "tuscan" themed evening....
I have been hounded over and over for the
recipe! Everyone LOVED it!!!!
I wanted something warm and toasty for an
appetizer. I served it with warm pizza sauce
for dipping. I rolled the bread like a jelly
roll instead of the braid. I used a reduced
fat salami for less grease and it didn't
change the flavor. Another variation, cooked
sausage, peppers, onions and any type of
white cheese like swiss, provolone or
mozzerella shredded. This is our winter
staple and freezes well after baking

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