Oven to 375 degrees. Sprinkle baking sheet with cornmeal. Roll dough into a 12x15 inch rectangle on a lightly floured surface. Turn the dough so the 15 inch length is horizontal to the edge of hte counter. Spread pesto over bread, leaving 1/2 inch border at top edge. Layer cheese and meat slices alternately across dough. Top with olives, pepperoncini and shredded cheese. Roll dough tightly, starting at the long side fo teh rectangle. Pinch seam and ends, tucking ends under. Carefully place loaf on prepared baking sheet. Brush with olive oil. Cover with plastic wrap and allow dough to rise for 10 minutes. Unwrap loaf and sprinkle with spices and a pinch of cornmeal. Bake on lowest rack for 25-30 minutes or until golden brown. Cool 10-15 minutes before slicing and serving. Makes 12-14 slices.
VARIATION- for a vegetarinan version, omit salami and pepperoni and substitute a variety of your favorite vegetables and cheeses. Try sun-dried tomato spread topped with roasted red peppers, baby spinach, artichoke hearts, kalamata or green olives and mozzarella cheese.
Great as an appetizer or with soup and salad for a light lunch. This bread is a beautiful addition to your holiday table. Satisfy all your holiday guests when you serve a vegetarian version too.
Originally Submitted
11/1/2012
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