Recipe for Antipasto Bread


1 loaf Rhodes Bake-N-Serv White Bread
or 12 Dinner Rolls thawed & risen
1 teaspoon Extra Virgin Olive Oil
3 1/2 ounce package Pepperoni, thinly sliced
1/2 pound shredded Mozzarella Cheese
1/2 cup chopped Greek Olives
1/2 teaspoon Mixed Italian Spices
1 teaspoon Cornmeal
3 tablespoons grated, fresh Parmesan Cheese


On a lightly floured surface, roll dough to a 12 x 15 inch rectangle. Brush dough with the olive oil. Spread with the pepperoni, mozzarella cheese, olives and sprinkle with Italian spices. Roll up tightly along the long side of the rectangle. Pinch the seam and ends tightly closed. Place on baking sheet sprayed with non-stick cooking spray and sprinkled with corn meal. Cover with sprayed plastic wrap. Let rise about 15 minutes. Remove wrap. Sprinkle top of bread with Parmesan Cheese and a pinch of Italian spices. Bake at 375F 20-30 minutes or until golden brown and crispy. Cool before cutting.

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