1 jar (6 ½ oz.) marinated Artichoke hearts
1/3 cup sliced deli hard salami, chopped
1/3 cup red bell pepper, chopped
1/2 cup pitted ripe olives, sliced
2 garlic cloves, pressed
1/4 cup butter or margarine, melted (use butter & I end up using about 1/2 of a cup)
4 ounces fresh Parmesan cheese, grated (about 1 cup)
2 packages (11.3 ounces each) refrigerated dinner rolls
Preheat oven to 375.
Place Artichokes on paper towel and pat dry.
Dice the artichokes, salami and red bell pepper (place in a 1-QT. bowl)
Add the sliced olives and pressed garlic.
Mix all the ingredients lightly and set aside.
Melt the butter.
Separate the dinner rolls and cut each into quarters using kitchen shears.
Dip 16 quartered dinner roll pieces in melted butter, then dip or roll in grated parmesan. (I do them one at a time)
Arrange evenly in a Stoneware Fluted pan (or bundt cake pan)
Sprinkle 1/2 cup of mixture.
Repeat this twice
Dip remaining 16 dough pieces in butter and parm and place over the last layer of mixture.
Sprinkle with any leftover Parmesan
Bake 27-30 minutes or until deep golden brown. (note: both times I've made this, the bread hasn't been fully cooked in the middle of the dish... maybe 5-10 minutes longer? just watch it closely)
Cool 5 minutes – loosen edges of bread from the side and center of pan
Then carefully invert onto a Nonstick Cooling rack or plate.
I took a pic after assembling, before baking: