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Family-Sized Muffuletta

Family-Sized Muffuletta
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Muffuletta is the New Orleans cousin of the Italian hero sandwich. Cold cuts, cheese and distinctive olive "salad" fill a big round bread loaf. Get the kids to help make this refrigerated breadsticks version. What fun they'll have!

Prep Time:
15 Min
Total Time:
1 Hr
Makes:
6 servings
Pillsbury Bake-Off
Margaret Scott
Traverse City, MI
Bake-Off® Contest 39, 2000
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INGREDIENTS
Bread
2(11-oz.) cans Pillsbury® Refrigerated Breadsticks
Nonstick cooking spray
1/4cup grated Parmesan cheese
Filling
1/3cup pitted ripe olives, sliced
1/3cup pimiento-stuffed green olives, chopped or sliced
1/4cup finely chopped red onion
3tablespoons sweet pickle relish, well drained
1tablespoon grated Parmesan cheese
1/4cup purchased creamy Italian salad dressing
1/2lb. thinly sliced cooked deli meat of your choice (such as ham, turkey and/or hard salami)
4oz. thinly sliced provolone or Swiss cheese
6fresh parsley sprigs
DIRECTIONS
1.Heat oven to 375°F. Spray pizza pan or cookie sheet with nonstick cooking spray. Remove dough from cans. Do not unroll; separate coils of dough. Place 1 coil of dough in center of sprayed pan. Carefully unroll each strip and wrap around center coil, pinching ends of strips together. Continue with all strips to make 1 large round.
2.Lightly spray top of dough with nonstick cooking spray. Sprinkle with 1/4 cup Parmesan cheese.
3.Bake at 375°F. for 20 to 24 minutes or until golden brown. Remove from pan; place on wire rack. Cool 15 minutes.
4.Meanwhile, in medium bowl, combine ripe olives, pimiento-stuffed olives, onion, relish, 1 tablespoon Parmesan cheese and salad dressing; mix well.
5.Cut baked bread loaf horizontally to make 2 rounds. Spread bottom half of bread with olive mixture. Top with deli meat and sliced cheese. Cover with top half of bread. Serve warm cut into wedges or wrap tightly and refrigerate until serving time. Garnish with parsley sprigs.

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