We’ve transformed the classic New Orleans sandwich into a Muffaletta Bake, packed with plenty of meats and cheeses.
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- 2 (8-ounce) cans refrigerated crescent dough sheets, divided
- 16 ounces sliced provolone cheese
- 12 ounces thinly sliced meats (such as hard salami, ham, mortadella)
- 1 cup Italian olive salad, drained
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Creole mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
- Garnish: Italian olive salad
- Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting excess extend over sides of pan. Spray with cooking spray.
- Unroll 1 can of dough, and press into bottom of prepared pan. Place one-third of cheese slices in an even layer on top of dough. Place half of sliced meats in an even layer on top of cheese. Sprinkle olive salad over meats. Continue layering cheese and meats, ending with cheese.
- In a small bowl, whisk together egg, melted butter, mustard, Worcestershire, and pepper. Pour over layers. Unroll remaining can of dough; gently lay on top. Using a sharp knife, cut vents in top of dough to release steam.
- Cover with foil, and bake for 30 minutes. Uncover and bake until golden brown, 15 to 20 minutes more. Let cool for 5 minutes. Using parchment as handles, carefully remove from pan, and place on a cutting board. Cut into triangles, and serve warm. Garnish with olive salad, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South’s January/February 2017 issue!