Family-Sized Muffuletta

Prep 15 min
Total 60 min
Ingredients 12
Servings 6

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!

By Pillsbury Kitchens

Updated April 18, 2005

Bake-Off® Contest 39, 2000

Margaret Scott

Traverse City, Michigan

Make with

Pillsbury Bread

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

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.