ANTIPASTO BREAD

This is an awesome appetizer! Everyone has a fit over it so the next time you need to supply party food show up with this and I guarantee it to be a hit. Joielle and Wade (my daughter and son-in law) have been making this for a number of years and she is always asked to bring it when any and all of our gang gets together. It is actually a Pampered Chef recipe from Doris Christopher's "more Stoneware Sensations; Baking with the Family Heritage Collection". This is a great book to have in your collection if you like cookbooks. You can get one off of paperbackswap.com .

1 jar (6 1/2 oz.) marinated artichoke hearts; drained
1/3 cup sliced deli hard salami-chopped
1/3 cup red bell pepper-chopped
1/2 cup pitted ripe olives-sliced
2 cloves garlic-pressed
!/4 cup butter-melted
4 oz. fresh Paremsan cheese-grated (about 1 cup)
2 pkgs. (11.3oz. each) refrigerated dinner rolls

Preheat oven to 375 degrees. Spray bundt pan with cooking spray.
Place artichoke hearts on paper towels; pat dry. Combine artichokes through garlic in bowl, mix lightly. Seperate dinner rolls and cut each into quarters using kitchen sheers. Dip 16 pieces in melted butter, roll in Parmesan cheese. Arrange evenly in pan. Sprinkle with 1/2 cup of the artichoke mixture. Repeat twice. Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Bake 27 to 30 minutes or until a deep golden brown. Cool in pan 5 minutes. Loosen edges and invert onto serving plate.

Serves 16-depending on who is there and how large their appetite for this bread is.

"To the family-that dear octopus from whose tentacles we never quite escape, nor, in our inmost hearts ever quite wish to."-Dodie Smith