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Antipasto Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.0452
Energy (kCal)761.5725
Carbohydrates (g)61.0732
Total fats (g)34.4699
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Spray a fluted pan with non-stick cooking spray. | 3. Place artichokes on paper towels and pat dry. | 4. Chop artichokes, salami and bell pepper; place together in bowl. | 5. Add olives and garlic to bowl; mix lightly and set aside. | 6. Melt butter. | 7. Separate dinner rolls and cut each into quarters. | 8. Dip 16 dough pieces in melted butter and then roll in cheese. | 9. Arrange evenly in pan. | 10. Sprinkle with 1/2 cup of the artichoke mixture. | 11. Repeat twice. | 12. Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture. | 13. Sprinkle with remaining cheese. | 14. Bake for 25 to 30 minutes or until deep golden brown. | 15. Cool 5 minutes on cooling rack. | 16. Loosen edges of bread from side and center of pan. | 17. Carefully invert on cooling rack to remove bread. | 18. Cool slightly before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 jar marinated drained - - - -
    deli hard salami 1/2 cup sliced chopped - - - -
    red bell pepper 1/3 cup chopped - - - -
    olive 1/2 cup pitted sliced ripe - - - -
    garlic clove 2 pressed - - - -
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    parmesan cheese 4 ounces grated 419.5725 45.3592 45.3592 5.6699
    dinner 2 packages refrigerated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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