Antipasto Pull Apart Bread made with flaky biscuits, olives, artichoke hearts, your favorite Italian cold cuts and Mozzarella cheese.
Italian antipasto is one of those staple appetizers we have during many holidays throughout the year; especially Christmas.
Our girls put together this fabulous board stocked with cured meats, a variety of cheeses and spreads like bruschetta, artichokes, olives, peppers, apples, nuts and crackers.
It was was AMAZING, but we did have quite a bit leftover so I decided to experiment with a new recipe and came up with this Antipasto Pull Apart Bread.
The best part about this recipe is that you can add a a variety of ingredients and use up whatever leftovers you happen to have.
This recipe makes a tasty appetizer or game day snack and serves 8 people. ~Enjoy!
What is Pull Apart Bread?
Pull Apart Bead can also be called Monkey Bread and is created by using smaller pieces of bread or biscuit dough that has been tossed with other ingredients; then placed into a pan and baked.
To eat, just pull apart the smaller pieces of bread.
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Refrigerated Biscuits: You can use any variety, but I happened to use butter flaky biscuits.
Diced Cured Meat: Any meat can be used like pepperoni, salami, prosciutto, capicola, ham, etc.
Olives: Green, black or Kalamata olives or olive tapenade can be used.
Artichoke Hearts: Diced marinated artichoke hearts or artichoke spread can be used.
Diced Fresh Mozzarella
Olive Oil
Italian Seasoning
Cooking Spray
How do you make Antipasto Pull Apart Bread?
Start by preheating the oven to 425 degrees F; then spray the inside of a 9x5 loaf pan with cooking spray.
Using kitchen scissors, cut each biscuit into six pieces; then place in a mixing bowl. Dice the cured meats, olives and artichoke hearts into small pieces; then add to the bowl along with the diced Mozzarella cheese, olive oil and Italian seasoning.
Mix well until all of the biscuit pieces are coated; then add to the loaf pan. Bake in the oven for 30-40 minutes until the bread is browned, puffed up and the center isn't wet.
Reheating
To reheat, wrap the bread in aluminum foil and place in 350-degree oven for 8-10 minutes.
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More Recipe Ideas
- Antipasto Twice Baked Potatoes
- Marinated Cannellini Beans
- Pepperoni Bubble Loaf
- Classic Italian Sub Sandwich
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Antipasto Pull Apart Bread
Ingredients
- 8 pillsbury grand biscuits (any variety)
- 1 cup diced cured meat (salami, prosciutto, capicola, ham, etc.)
- ½ cup diced olives (black, green, kalamata, etc.)
- ½ cup diced artichoke hearts (marinated, spread, etc)
- 1 cup diced fresh mozzarella cheese (4 ounces)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon italian seasoning
- cooking spray
Instructions
- Start by preheating the oven to 425 degrees F; then spray the inside of a 9x5 loaf pan with cooking spray.
- Using kitchen scissors, cut each biscuit into six pieces; then place in a mixing bowl.
- Dice the cured meats, olives and artichoke hearts into small pieces; then add to the bowl along with the diced Mozzarella cheese, olive oil and Italian seasoning.
- Mix well until all of the biscuit pieces are coated; then add to the loaf pan. Bake in the oven for 30-40 minutes until the bread is browned, puffed up and the center isn't wet.
Notes
Nutrition
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