MUFFULETTA WELLINGTONS
This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 562 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1815mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
REAL N'AWLINS MUFFULETTA
These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.
Provided by jenn
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 22
Steps:
- To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g
EASY MUFFULETTA PIZZA
I found this to be as close to the sandwich as you can get, but better because it's a pizza. I love pizzas and have experimented with different flavors for the past couple of years. This is on my top 5 list. NOTE: You can either make the olive salad mix or buy a jar of Giuliano Italian Style Olive Salad Mix (found near the olives & pickles at your grocery store).
Provided by CabinKat
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine all olive salad mix ingredients (first 7) in food processor and pulse a couple of times until combined but not mushy. If you don't have a processor, chop the first 5 ingredients fine.
- NOTE: You can use Italian Salad dressing in the place of the oil & dry mix if preferred, just add 3-4 tablespoons to mix before processing.
- Put in airtight container & refrigerate for at least 6 hours or over night. This enhances the flavors.
- To make the crust: (Recipe makes 2-10" crusts or 1-16" crust).
- Mix yeast in warm water and let stand for 5 minutes. While waiting, combine flour, salt, & sugar, mix. Make a well in the center of flour, add oil and then yeast mixture. Mix until easy to work with by hand. Knead until elastic in texture, about 3 minutes. Place in oiled bowl, drizzle top of crust with a bit more oil & spread evenly. Cover with plastic and let rise in warm place for about an hour.
- I prefer using the bread machine, follow your machine instructions. Use the pizza dough setting. Once done, add a pinch of flour if needed, kneed once or twice on floured surface then place in lightly oiled bowl. (Same as above).
- Once dough has risen, preheat oven to 450°. Roll out on lightly floured surface to desired size. Place on lightly oiled pan or wooden peel sprinkled with corn meal if baking on preheated stone. Spread on olive mix, ham, cheese, & salami. Bake for 8-10 minutes, or until crust is golden brown & center is bubbly. Let sit for about 5 minutes before slicing.
MUFFULETTA PIZZA
Make and share this Muffuletta Pizza recipe from Food.com.
Provided by Steve_G
Categories Lunch/Snacks
Time 1h15m
Yield 2 pizzas, 12 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE CRUST---------.
- Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
- Place salt and flour in mixer and mix for 15 seconds or so to combine.
- Add yeast mixture, milk and oil and mix on low until just combined.
- Knead with dough hook until soft and pliable.
- Remove from mixer and knead by hand until dough is no longer sticky.
- Allow to rise (covered) in a warm place until doubled in size (about and hour).
- Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
- Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
- FOR THE OLIVE SALAD-----------------.
- Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
- FOR THE FILLING---------------.
- Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
- Add olive salad, mix, shred hard cheeses and add to meat mixture.
- Add more olive oil if necessary.
- Salt and pepper to taste.
- Final assembly----------------.
- Place 1/2 of the filling on each crust and broil until cheese is bubbly.
- Protect edges of crust from burning with foil if desired.
- Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!
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4.2/5 (23)Total Time 38 hrsServings 20Calories 280 per serving
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix the starter ingredients together in a medium-sized bowl, cover, and let rest at room temperature overnight., To make the dough: Combine the starter with the remaining dough ingredients, mixing and kneading to make a soft, smooth dough.
- Cover and let rise for 1 hour. Deflate the dough, fold it in thirds, turn it over, and return it to the bowl.
- Cover and let rise for 2 more hours., Deflate the risen dough, round it into a ball, cover, and let it rest for 10 minutes.
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