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Italian Bread Appetizer

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“I got this recipe from a coworker about 15 years ago. It was xeroxed from a magazine but I don't know what the magazine was. This makes a beautiful braided loaf, and the filling ingredients can be switched out with whatever suits your fancy.”
READY IN:
1hr 45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 loaf frozen bread dough, thawed according to package directions (white or wheat)
  • 14 lb sliced genoa salami, cut into strips
  • 14 lb sliced provolone cheese, cut into strips
  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 2 green onions, chopped
  • 1 egg, beaten with
  • 1 teaspoon water
  • poppy seed

Directions

  1. In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil.
  2. On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side.
  3. Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling.
  4. Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.).
  5. Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.

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