Bourbon Street Muffuletta Braid

(68)
17 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 15 ingredients
  • 8 servings

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
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)

Directions

  1. 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. 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. 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. 4 Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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