Antipasto Bread Recipe

Antipasto Bread Recipe
Photo by: Taste of Home
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This pull-apart bread is yummy served as an appetizer or with soup. It's loaded with bold flavors you're sure to enjoy, making it extra-tasty.

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  • 12 Servings
  • Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 2 cans (11 ounces each) refrigerated dinner rolls
  • 1/3 cup butter, melted
  • 3/4 cup Crosse & Blackwell® Zesty Shrimp Sauce or Crosse & Blackwell® Seafood Cocktail Sauce
  • 3 garlic cloves, minced
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 tablespoons Crosse & Blackwell® Capers, rinsed and drained
  • 1 bunch green onions, thinly sliced
  • 10 basil leaves, chopped
  • 4 ounces crumbled feta cheese
  • 2 tablespoons shredded Parmesan cheese

Directions

  • Preheat oven to 350°. Separate rolls and cut each into 3 pieces. Butter a 10-in. fluted tube or angel food pan. Toss roll pieces with melted butter and place half of the buttered pieces in the pan.
  • Spread with shrimp sauce; sprinkle with garlic, olives, capers, green onions and basil. Sprinkle with the feta cheese and top with remaining rolls. Bake for 30 minutes or until golden brown. Cool for 10 minutes, then invert bread onto a serving plate. Sprinkle with fresh Parmesan cheese and serve warm. Yield: 12 servings.

Antipasto Bread published in Taste of Home Cooking School Collection Winter 2006, p37

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Reviews for Antipasto Bread (1)

Antipasto Bread Recipe

Antipasto Bread

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Reviewed on Jun. 23, 2009 by HBcook

I couldn't find refrigerated dinner rolls so I used frozen and that worked find just a little more work and time. I served this for Father's Day and everyone really liked it. I think it could use less sauce.

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