Nutritional Info

Nutrition Facts

Serving Size 1 (276g)

Calories 914
Calories from Fat 299 (33%)
Amount Per Serving %DIV
Total Fat 33.2g 51%
Saturated Fat 8.2g 41%
Monounsaturated Fat 20g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 50.6mg 17%
Sodium 404mg 18%
Potassium 448.4mg 10%
Total Carbohydrate 120.3g 40%
Dietary Fiber 6.6g 27%
Sugars 16.6g
Protein 24.5g 49%

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Antipasto Pull-apart

100% would make this recipe again!
Recipe Description
Fantastic pull-apart that I have served on many occasions.
Prep time
1 hr 50 min
Cook time
35 min
Ready In
2 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
4 Cup(c)  all-purpose flour
1 Tablespoon(T)  sugar
2 Teaspoon(t)  salt
1/4 Cup(c)  olive oil
1   egg white
2 1/4 Cup(c)  very warm water
3/4 Cup(c)  finely chopped salami
2 Clove(clv)  garlic
1 3/4 Cup(c)  whole wheat flour
1/4 Cup(c)  grated romano
2 Tablespoon(T)  fresh basil, chopped
2 Package(pk)  yeast
1 Tablespoon(T)  cold water

Preparation

Mix 3 cups of the all-purpose flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.

Divide dough between 2 medium or large bowls.

Stir salami, garlic, and whole wheat flour into dough in 1 bowl. If necessary, stir in enough all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic.

Place in greased bowl; turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)

Stir cheese and basil into dough in other bowl. Stir in enough remaining all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and elastic.

Place in greased bowl; turn greased side up. Cover and let rise in warm place 30 to 50 minutes or until double.
Grease large cookie sheet.

Punch down whole wheat dough and let rest 5 minutes.

Punch down white dough and let rest 5 minutes. Gently pat each dough into 7 1/ 2-inch square.

Cut each square into twenty-five 1 1/2-inch squares. Randomly arrange white and whole wheat squares on cookie sheet in 2 round mounds, about 6 inches across.

Cover and let rise in warm place 35 to 50 minutes or until double.

Beat egg white and cold water; brush over loaves.

Heat oven to 375.

Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet.

Cool on wire rack.

Pull apart to serve.

 

Additional notes

Worth the Time
5

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Antipasto Pull-Apart
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