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Bourbon Street Muffuletta Braid

(68)
  17 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 15 ingredients
  • 8 servings
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Savor the flavors of the French Quarter in New Orleans with a twist on the classic salami and ham muffuletta sandwich.

Bake-Off® Contest 44, 2010
Jannine Fisk
Malden, Massachusetts

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™ refrigerated Crescent 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)

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
1300mg
1300%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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