We love a good muffuletta, the classic New Orleans sandwich stuffed with Italian deli meats, cheese and olive salad. Here, we’ve wrapped all the good stuff up in pizza dough and baked it, making a warm, melty, delicious sandwich experience perfect for Mardi Gras, or really any party at all.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup pimento-stuffed olives, drained, patted dry and chopped
- 1 cup giardiniera, drained, patted dry and chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 1/2 pounds refrigerated pizza dough (see Cook’s Note)
- All-purpose flour, for dusting
- 6 ounces sliced provolone
- 6 ounces thinly sliced Genoa salami
- 6 ounces thinly sliced deli ham
- 4 ounces thinly sliced mortadella
- 1 large egg, beaten
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Stir the olives, giardiniera and parsley together in a bowl.
- Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
- Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
- Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 505 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 25 g |
| Cholesterol | 81 mg |
| Sodium | 1634 mg |
Reviews
HUGE hit at Mardi Gras party. I used 12 Oz of ham (no Mortadella) and provolone and salami in recommended weights. I used dried parsley instead of fresh. Instead of giardinera and olives, I used a jar of roasted red peppers – chopped and squeezed dry – and a half jar of black olive tapenade. My bake time was also 45-50 minutes. Easily serves 8-10 people as a hearty app. Killer good!
Made this for the first time and brought it to a family gathering. It was a huge hit! Very easy to make. This will be a new “go to” recipe!
Very good. the little note that said the cheese might leak out the sides. Take that very seriously. If you don’t put it on a rimmed baking sheet it may leak onto the bottom of the oven and cause a fire in your oven like it did in mine. (Everything turned out ok after the fire dept. left) And by the way baking soda and vinegar is very helpful cleaning the oven afterwards!
Very easy to get grandchildren involved. Delicious exactly how it is written
Excellent and super easy
Tasty recipe! I used pastrami in place of the mortadella and everything bagel seasoning instead of sesame seeds. Turned out fantastic!
I have not had A muffuletta sandwich since I was a kid with my grandma. So not only was this recipe delicious, it took me back to my childhood. Definitely will make it again.
Easy and delicious! Will make again.
This was amazing… I made this for my mother and father and believe me when I say they loved it. My parents are normally picky eaters but this they loved…