ANTIPASTO BRAID

Antipasto Braid image

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 10

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1/3 cup pitted Greek olives, chopped
1/4 cup marinated quartered artichoke hearts, drained and chopped
1/4 cup julienned oil-packed sun-dried tomatoes
2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
3 tablespoons olive oil, divided
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tube (11 ounces) refrigerated crusty French loaf
6 thin slices prosciutto or deli ham
4 slices provolone cheese
3/4 cup julienned roasted sweet red peppers

Steps:

Preheat oven to 350°. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined., On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture., On each long side, cut 10 strips about 3-1/2 in. into the center. , Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese., Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

Nutrition Facts :