Italian Appetizer Bread
Italian Bread Appetizer Recipe

Italian Appetizer Bread

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

16
servings
20 min
PREP TIME
1 hr 25 min
TOTAL TIME

Ingredients

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® Provolone Cheese cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 large Land O Lakes® Egg beaten

1 teaspoon water

Poppy seed, if desired

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Heat oven to 350°F. 

  6. STEP 6

    Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Nutrition

160Calories
8Fat (mg)
30Cholesterol (mg)
420Sodium (mg)
14Carbohydrates (g)
<1Dietary Fiber
7Protein (g)

Reviews

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  December 23, 2013

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.

— says Colleen
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  April 24, 2010

I made this for a "tuscan" themed evening.... I have been hounded over and over for the recipe! Everyone LOVED it!!!!

— says J.
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