As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.
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.
Dietary Fiber: <1g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2599
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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