Find Recipes Instantly! (Type the Recipe name or any Ingredient) Antipasto Monkey Bread Bread: 3 cups bread flour 1 1/2 teaspoon salt 3 tablespoons sugar 1 1/2 tablespoons powdered milk 1 cup plus 1 tablespoon water 2 tablespoons butter 1 package dry yeast Filling: 6-ounce jar marinated artichoke hearts, drained 1/2 cup pepperoni, chopped 1/4 cup green pepper, chopped 1/4 cup red bell pepper, chopped 1/2 cup pitted ripe olives, sliced 2 garlic cloves, pressed 1/4 cup butter, melted 1 cup Parmesan cheese, grated Place bread ingredients into bread machine and process for dough according to machine directions. Place artichokes on paper towel, and pat dry. Chop artichokes. In a medium-sized bowl, combine artichokes, pepperoni, red and green peppers, olives and garlic. Mix lightly and set aside. Spray an 8-inch fluted pan with nonstick cooking spray. Divide dough into quarters. Divide each quarter into 16 equal-sized pieces of dough. Dip 16 dough pieces in melted butte, then roll in cheese. Arrange evenly in pan. Sprinkle with 1/2 cup of the artichoke mixture. Repeat twice. Dip remaining dough pieces in butter, roll in cheese and arrange over last layer of artichoke mixture. Sprinkle with any remaining cheese. Cover loosely and let rise in a warm place until doubled in size (about 1 hour). Preheat over to 350 F. Bake 50-60 minutes until deep golden brown. Cool bread 5 minutes on cooling rack. Loosen edges of bread from sides and center of pan. Carefully invert to remove bread. Cool slightly, serve warm. Refrigerate any leftover bread. Yield: 16 servings. Antipasto Salad Ingredients 1/2 cup vegetable oil 3 tablespoons red wine vinegar 1 clove garlic, minced 1 teaspoon dried basil 1/8 teaspoon crushed red pepper flakes 1 teaspoon salt 6 ounces macaroni 1/4 cup grated Parmesan cheese 2 cups broccoli florets 4 ounces sliced pepperoni sausage 10 cherry tomatoes, halved 1/2 cup shredded mozzarella cheese Directions 1 Cook pasta in a pot of boiling salted water until al dente. Drain. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve. Makes 6 servings