Antipasto Bread

Kelly Williams


This is one of my FAVORITE breads to make! Fantastic for picnics, the beach, potlucks, holidays, football parties, just about any occaision! Make sure you bring enough, though, people will fight over that last piece! Enjoy!!

Photo by Julie B's Hive, thanks Julie!!


★★★★★ 1 vote

Makes 2 loaves
30 Min
40 Min


  • 1
    small red sweet bell pepper
  • 1
    small green bell pepper
  • 1 Tbl.
    olive oil
  • ·
  • 2 (1 lb.)
    loaves frozen bread dough, thawed overnight
  • 2
    eggs, slightly beaten
  • 1/2 lb.
    good provolone cheese, thinly sliced
  • 1/2 lb.
    genoa hard salami, thinly sliced
  • 1 (4 oz.)
    can sliced black olives, drained
  • ·
  • ·
    poppy seeds

How to Make Antipasto Bread


  1. Core and seed peppers and cut lengthwise into 1/4" strips. Heat oil in large skillet, add peppers, and saute over medium heat til just tender. Drain on papertowels. Line baking sheets with foil. On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle. (Dough shrinks, so let it relax and re-roll til it stays in shape.)Brush dough with beaten egg. Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around. Sprinkle with half of the black olives. Place half of the peppers down along long edge, not all over. Sprinkle whole top lightly with oregano. Stretch long edge over the peppers, and continue rolling securely, jellyroll-style. Pinch/seal edge and ends. Place bread diagonally on baking sheet. Repeat all with second loaf.
    Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
    Heat oven to 350. Brush loaves with egg. Make 6-7 slashes on top of each loaf. Sprinkle with poppy seeds. Bake 25-30 minutes. Slice and serve warm or cold.

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