Antipasto Bread
An easy way to make a delicious antipasto bread. Yum.
Yield
24 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | loaves |
bread dough
frozen, thawed |
* |
| 12 | ounces |
roasted red bell peppers
mixed colored if possible |
|
| 1 | large |
eggs
slightly beaten |
|
| ½ | pound |
provolone cheese
sliced |
|
| ¼ | pound |
salami
|
|
| ¼ | pound |
pepperoni
|
|
| 1 | x |
oregano
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | loaves |
bread dough
frozen, thawed |
* |
| 346.8 | ml/g |
roasted red bell peppers
mixed colored if possible |
|
| 1 | large |
eggs
slightly beaten |
|
| 226.8 | g |
provolone cheese
sliced |
|
| 113.4 | g |
salami
|
|
| 113.4 | g |
pepperoni
|
|
| 1 | x |
oregano
|
*
|
Directions
On a lightly floured surface, roll bread dough out, 1 at a time, to 14 x 8 inch rectanges.
Brush rolled dough with beaten egg. Use half of the ingredients per loaf.
Arrange ingredients on bread dough. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion.
Seal edges and ends with egg wash. Place on baking sheet.
Repeat second loaf. Cover loaves loosely with towel and let rise about 30 minutes.
Brush and seal with egg wash. Bake 30 minutes at 350℉ (180℃).
