Italian Appetizer Bread

Italian Bread Appetizer Recipe
3 Reviews
Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.
20 min
Prep Time
Total Time
16 servings


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
green onions, sliced
large Land O Lakes® Egg, beaten
1 teaspoon
Poppy seed, if desired


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

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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