This appetizer was prepared by Karen Ambrose for our "After Construction Party".   It was delicious and didn't last long.  It's a Pampered Chef Recipe - YUMMY.   Many guest have asked for the recipe.  I did talk to Karen who said her sister has made this dish, but not with the same success....so in the NOTES section I have included all the "tips" Karen mentioned.

1 jar marinated artichoke hearts (6.5 oz jar)
1/3 cup red bell pepper, chopped (NOTE can substitute with red roasted peppers - oils add flavor)
1/3 cup sliced deli hard salami, chopped
1/2 cup pitted olives, slices
2 garlic cloves, pressed
4 oz fresh parmesan cheese grated (about 1 cup)
1/4 cup melted butter
2 packages refrigerated dinner rolls (11.3 oz each)
 NOTE:  Karen doubles the 'mix' ingredients (that's the first six ingredients)


Preheat oven to 375° F.  Spray Stoneware Fluted Pan with nonstick cooking spray (NOTE:  Karen said you can use any fluted pan - I suspect the stoneware pan may be key).  Place artichokes on paper towel; pat dry.  Chop artichokes, salami, and bell pepper and place is a bowl.  Add press garlic and olives.  Gently mix - set bowl aside.

Separate dinner rolls and cut into quarters.   Dip 16 dough pieces into butter - then roll them in the parmesan cheese.  Arrange dough evenly in pan.  Sprinkle with 1/2 of the artichoke mixture.  Dip remaining 16 pieces of dough, roll in cheese and arrange evenly.  Top with the remaining artichoke mixture.  Sprinkle with remaining cheese.

Bake 27-30 minutes or until it's a deep golden brown.  Cool 5 minutes in pan.  Loosen edges  and invert onto serving board.  Cool slightly, serve and STAND BACK - there may be a stamped.  NOTE:  Make sure this is baked long enough so it holds together and is cooked all the way through.  (The first time I made this dish - I baked it for 55 minutes.)