Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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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.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. 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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