Antipasto Bread
Antipasto Bread
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| 1 (2.25 oz) pkg | Bridgford Sliced Dry Italian Salami |
| 1 pkg (3 oz) | Bridgford Sliced Pepperoni |
| ½ cup | cherry or grape tomatoes, sliced |
| ¼ cup | ripe olives, pitted and drained |
| 1 (6 oz) jar | marinated artichoke hearts, chopped and drained (save marinade) |
| ½ cup | Jack or mozzarella cheese, cubed |
| ¼ cup | Parmesan cheese, shredded |
Preheat oven to 375°. On a lightly floured surface, roll thawed dough into a 12-inch circle. Place dough on a large greased baking sheet. With a pastry brush, brush dough with 1-2 tablespoons of the artichoke marinade. Top dough with the remaining ingredients. Bake in a preheated 375° oven for 20 minutes. Remove from oven, let cool slightly, slice into wedges and serve warm.