Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1/2 cup pitted Greek olives, chopped
• 1/4 cup marinated quartered artichoke hearts, drained and chopped
• 1/4 cup julienned oil-packed sun-dried tomatoes
• 2 Tbsp. plus 2 tsp. grated Parmesan cheese, divided
• 3 Tbsp. olive oil, divided
• 1 Tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tune (11 oz.) refrigerated crusty French loaf.
• 6 thin slices prosciutto or deli ham
• 4 slices provolone cheese
• 3/4 cup julienned roasted sweet red peppers

Directions

1. Preheat oven to 350 degrees. In a small bowl, combine olives, artichokes, tomatoes, 2 Tbsp. oil and basil.
2. On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x 10 -inch rectangle. Transfer to a greased 15 × 10 × 1-inch

3. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture.

4. On each long side of dough, cut 10 strips about 3 1/2 inch into the center. Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush top with remaining olive oil and sprinkle with remaining Parmesan cheese.
5. Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

Email to a friend | Print this recipe | Back