Antipasti Pull-Apart Bread

From Wegmans Menu magazine -as soon as I saw the picture I knew I had to make this -- it was absolutely soooo delicious and big hit --we served it as an app prior to our big homemade Italian dinner. What I really loved was I didn't need to buy cans and jars of ingredients that I was only going to use a little of...rather I was able to go to the Mediterranean Bar and buy the specific amount needed. It also suggested you could serve with your favorite tomato sauce or olive oil. Also I had homemade pesto that I had frozen so I used that instead.

Food You Feel Good About Canola Oil Cooking Spray

2 Tbsp Italian Classics Grated Pecorino Romano (Cheese Shop)

1 jar (6.7 oz) Italian Classics Basil Pesto Sauce

8 ciliegine fresh mozzarella (Mediterranean Bar), halved

8 roasted red tomatoes (Mediterranean Bar), halved

1 can (14 oz) Italian Classics Quartered Artichoke Hearts in Brine, drained

20 pitted Greek olives (Mediterranean Bar), halved

12 cloves roasted garlic (Mediterranean Bar)

5 peppadews (Mediterranean Bar), quartered

1 pkg (28 oz) Food You Feel Good About White Pizza Dough

Food You Feel Good About All Purpose Flour

1. Preheat oven to 350 degrees. Coat fluted tube pan generously with cooking spray; sprinkle bottom of pan with grated cheese. Set aside. Add basil pesto, ciliegine, tomatoes, artichokes, olives, garlic, peppadews, and any residual oil to large bowl; toss to combine. Set aside. 
    
2. Cut pizza dough into quarters; lightly dust each quarter with flour. Roll, one quarter at a time, into 12-inch long "ropes." Cut each "rope" in 10-12 pieces. Roll each piece into a dough ball; add to pesto mixture in batches. Toss gently to coat. 
    
3. Add coated dough balls and pesto mixture evenly to tube pan. Set pan in center of baking sheet; bake 50-55 min until lightly golden brown and firm to touch. Cool 15 min; invert onto serving platter.