Antipasta Bread

• roasted red peppers small jar
• provolone cheese
• salami 1/4 lb - small package
• pepperoni 1/4 lb - small package
• artichokes small jar
• dough large loaf
• pesto small jar
• 4 heads escarole or kale
• 1/4 cup EVOO
• 7 cloves garlic
• red pepper flakes a few shakes
• Italian bread crumbs
• pecorino cheese or parmesan
• 1 egg

1. Make the Italian Greens:nash escarole well and drain. Cook escarole in a pot of boiling salted water until tender, about 10 minutes, then drain in a colander.nnHeat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. nnAdd escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season with sea salt.nix in a few tbsps. of bread crumbs and pecorino grated cheesenpoon onto a platter and drizzle with more extra virgin olive oil, Italian flavored bread crumbs and grating cheese to taste.
2. Assemble Bread:noll out the dough on a floured surface. Beat egg and spread lightly over the bread.nnNext layer: Pesto, greens, artichokes (chopped), red peppers, salami, pepperoni, and provolonennSeal the dough and flip it over (seam side down) on a greased pan.nrush the top of the dough with EVOO and sprinkle with oregano and saltnnCook at 375 for 45 min (half way through, brush more EVOO on the bread if it needs it).

red peppers, provolone cheese, pepperoni, artichokes, loaf, pesto, or kale, evoo, garlic, red pepper, italian bread crumbs, pecorino cheese, egg

Taken from www.yummly.com/recipe/Antipasta-Bread-970585 (may not work)