Muffuletta Roll

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

The traditional American muffuletta, invented by local Sicilians, is a huge sandwich filled with various Italian deli meats, pickled vegetables, and provolone cheese. But it's even more delicious when made as a large roll and served hot at a party. Even a child can handle this recipe. Layer all the ingredients on prepared pizza dough, roll into a tight roll, top with a few sesame seeds, and bake in the oven. For the filling, use as many different deli meats as possible: mortadella, salami, ham. And plenty of different types of pickled vegetables. Giardiniera—assorted vegetables in a jar—is a great option.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup olives with pimiento pepper, drain, dry and chop olives
1 tbsp. jardiniers, drain the liquid, dry the vegetables and chop
2 tbsp. l. chopped parsley
0.7 kg chilled pizza dough (see Note)
Flour, for work
180 g thinly sliced provolone cheese
180 g thinly sliced salami
180 g thinly sliced ham
120 g thinly sliced mortadella
1 large egg, beaten
1 tbsp sesame seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: olive, jardiniere, parsley, yeast dough, flour, provolone cheese, salami, ham, mortadella sausage, eggs, sesame

Cooking the dish according to the recipe:

Preheat oven to 200°C and line a baking sheet with parchment paper.
In a bowl, combine olives, pickled vegetables and parsley.

On a lightly floured work surface, roll out the dough into a 50 x 35 cm rectangle. Next, working from the shorter side, arrange slices of provolone cheese on half the dough, leaving a 2.5 cm border. Spread the salami evenly over the cheese, then arrange the ham and mortadella in the same manner. Sprinkle the salad and olives evenly on top. Roll the dough along the shorter side into a tight roll with the filling. Press and seal the open ends and tuck them under the roll.
Transfer the roll to the prepared baking sheet and brush with beaten egg. Sprinkle with sesame seeds, then use a sharp knife to make four horizontal slits across the surface of the roll to allow steam to escape.
Bake until golden brown, 35 to 40 minutes. (The cheese may ooze out the sides a little.)
Cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.

Note

To make the dough easier to work with, refrigerate it for 10-15 minutes before rolling it out.