First Day of Spring....

This is some of the weather that has been blowing in around here - much needed rain.  The winds have been brisk and beyond, pushing clouds scudding across the leaden sky in bumpy staccato bursts. 

Inclement weather makes me want to cook.  This savory Antipasto Bread recipe will fill your home with the rich goodness of homemade bread melded with the flavors of pepperoni, mozzarella and olives.  Add artichoke hearts for an extra level of lusciousness.  Serve with a salad and your favorite soup for a meal.  Or plate slices to munch on with a glass of wine by the fire. 

Antipasto Bread

1 loaf of Rhodes White Bread, thawed and risen
   (I used one batch of dough made in a bread machine)
1 teaspoon olive oil
3 1/2 ounces pepperoni, sliced thin (leave out for vegetarian or use any   other meat you like)
1/2 pound shredded mozzarella cheese
1/2 cup sliced or chopped olives - kalamata, green, black - your choice
1/2 teaspoon Italian spice mix
1 teaspoon cornmeal
3 tablespoons grated fresh Parmesan or Romano cheese

On a lightly floured surface, roll dough out into a 12 x 15 rectangle shape.  Brush dough with olive oil within a half inch of the edges.  Spread with the pepperoni or meat of your choice, mozzarella cheese, olives and sprinkle with Italian spices.  (you could also layer in fresh basil)  Roll up tightly along the long side of the rectangle.  Pinch the seam and ends tightly to close.  Place on a baking sheet that has been sprayed with non-stick cooking spray and sprinkled with cornmeal  Cover with plastic wrap that has been sprayed with non-stick cooking spray.  Let rise about 20 minutes.  Uncover and sprinkle with Parmesan cheese and a pinch of Italian spices.  Bake at 370 degrees for 20 minutes or until golden brown and crispy.  Cool before cutting. 

Note - I added thinly sliced artichoke hearts.  You could also add sauteed onions and peppers or mushrooms.

What have you got cooking in your kitchen this first day of spring??