Bake-Off® Contest 39, 2000
Traverse City, Michigan

Family-Sized Muffuletta

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!

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  • prep time 15 min
  • total time 60 min
  • ingredients 12
  • servings 6
 

Ingredients

Bread

2
(11-oz.) cans Pillsbury™ Refrigerated Breadsticks
Nonstick cooking spray
1/4
cup grated Parmesan cheese

Filling

1/3
cup pitted ripe olives, sliced
1/3
cup pimiento-stuffed green olives, chopped or sliced
1/4
cup finely chopped red onion
3
tablespoons sweet pickle relish, well drained
1
tablespoon grated Parmesan cheese
1/4
cup purchased creamy Italian salad dressing
1/2
lb. thinly sliced cooked deli meat of your choice (such as ham, turkey and/or hard salami)
4
oz. thinly sliced provolone or Swiss cheese
6
fresh parsley sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
525
(
Calories from Fat
205),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
7g,
7%
),
Cholesterol
40mg
40%;
Sodium
1960mg
1960%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
46%;
Vitamin C
2%;
Calcium
24%;
Iron
22%;
Exchanges:
3 1/2 Starch; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.