Bourbon Street Muffuletta Braid

Savor the flavors of the French Quarter in New Orleans with a twist on the classic salami and ham muffuletta sandwich.

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Servings 8

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( 68 ) Ratings

68 Ratings

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Member Reviews ( 18 )

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Bake-Off® Contest 44, 2010

Jannine Fisk

Malden, Massachusetts

ingredients 15
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

1/2: cup chopped green olives

1/4: cup chopped ripe olives

1/4: cup drained roasted red bell peppers (from 7-oz jar), diced

2: tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1: tablespoon red wine vinegar

2: teaspoons capers

1/2: teaspoon finely chopped garlic

1/4: teaspoon salt

2: cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: LAND O LAKES® Egg

1: teaspoon water

4: oz thinly sliced ham

2: oz thinly sliced Genoa salami

4: oz thinly sliced provolone cheese

4: oz thinly sliced mortadella (from deli)

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Directions

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
2 On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended; brush thin layer over dough. Reserve remaining egg mixture.
3 Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami, cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush remaining egg mixture over dough.
4 Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.