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Category: Hot
Prep Time: Cook Time: Total Time:
1 (1 lb) loaf frozen white bread dough, thawed
1 jar (6 oz) marinated artichoke hearts
1-1/4 cups grated parmesan
4 cloves garlic, minced
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
Grease a 12 x 1" cookie sheet or line with parchment. Drain artichoke hearts and reserve marinade. Cut choke hearts in smaller pieces. Roll dough on floured board into a 12x18 rectangle. Let dough rest about 5 minutes if it fights you.
Brush 1/2 the reserved marinade over the dough. Scatter the cut up artichokes, 1 cup of the parmesan, garlic, basil and oregano randomly but neatly over the marinade.
Roll up dough like a jelly-roll into a snug roll. Pinch seam well to seal. Shape into a ring on cookie sheet. Pinch edges together to seal. Brush with remaining marinade.
Lightly cover with plastic wrap, let stand in a warm spot (mine did fine on the counter) until puffy, about half an hour. Remove plastic wrap (duh) and bake at 375 for 15 minutes.
Sprinkle top with remaining 1/4 cup parmesan and bake 10-15 minutes longer until golden brown. Transfer to rack. Serve hot or cool. When cool, store airtight up to 2 days or freeze.
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GARLIC AND ARTICHOKE BREAD
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Category: Hot
Prep Time: Cook Time: Total Time:
1 (1 lb) loaf frozen white bread dough, thawed
1 jar (6 oz) marinated artichoke hearts
1-1/4 cups grated parmesan
4 cloves garlic, minced
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
Grease a 12 x 1" cookie sheet or line with parchment. Drain artichoke hearts and reserve marinade. Cut choke hearts in smaller pieces. Roll dough on floured board into a 12x18 rectangle. Let dough rest about 5 minutes if it fights you.
Brush 1/2 the reserved marinade over the dough. Scatter the cut up artichokes, 1 cup of the parmesan, garlic, basil and oregano randomly but neatly over the marinade.
Roll up dough like a jelly-roll into a snug roll. Pinch seam well to seal. Shape into a ring on cookie sheet. Pinch edges together to seal. Brush with remaining marinade.
Lightly cover with plastic wrap, let stand in a warm spot (mine did fine on the counter) until puffy, about half an hour. Remove plastic wrap (duh) and bake at 375 for 15 minutes.
Sprinkle top with remaining 1/4 cup parmesan and bake 10-15 minutes longer until golden brown. Transfer to rack. Serve hot or cool. When cool, store airtight up to 2 days or freeze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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