Pull-apart bread

Ingredients for 4 servings:

• 2 cans of bread dough (buttermilk rolls)
• 50 g salami, possibly pepperoni salami
• 50 g breakfast bacon
• 80 ml olive oil
• 100 g mozzarella, grated
• 50 g Parmesan, sliced
• 1 tsp basil
• ½ tsp garlic powder
• 1 tsp oregano
• 2 tsp herbs de Provence
• Sea salt, coarse

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

with ready-made bread dough – quick side dish for the barbecue evening

Remove the dough from the can, quarter the portions, and place them in a large bowl. Quarter the salami slices and cut the bacon strips into any size. Add them to the bowl along with the cheese and the rolls. Stir all the spices into 80 ml of olive oil. Of course, you can vary the amount as desired; these instructions are only guidelines. To simplify the process even further, you can also use ready-made spice mixes such as “Italian Herbs.” Then carefully mix everything in a large bowl and pour it into a Bundt pan. Bake for 20-25 minutes at 150°C (convection oven). If the rolls are starting to get too brown, cover with aluminum foil after 15 minutes.