Muffuletta Pizza Rolls

Muffuletta Pizza Rolls are a delightful fusion of the classic New Orleans muffuletta sandwich and everyone’s favorite comfort food—pizza. These rolls combine the bold flavors of olives, meats, and cheeses wrapped in a tender dough, making them perfect for parties, snacks, or an indulgent treat. They bring a unique twist to traditional pizza rolls, offering a savory, tangy, and satisfying bite every time.

Benefits

1. Flavor-packed: Combines the robust flavors of muffuletta ingredients with the comforting taste of pizza.
2. Convenient: Easy to serve as appetizers, snacks, or even a main course.
3. Versatile: Great for parties, picnics, or casual dinners.
4. Make-ahead: Can be prepared in advance and baked when needed.
5. Customizable: Easy to adjust the ingredients to suit dietary preferences or taste preferences.

Ingredients

• For the dough:
• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (110°F)
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• For the filling:
• 1/2 cup green olives, chopped
• 1/2 cup black olives, chopped
• 1/2 cup roasted red peppers, chopped
• 1/4 cup pickled giardiniera, chopped (optional)
• 4 ounces salami, diced
• 4 ounces ham, diced
• 4 ounces mortadella, diced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated provolone cheese
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• For topping:
• 1 egg, beaten
• Sesame seeds (optional)

Instructions

1. Prepare the dough:
2. In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
4. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Prepare the filling:
7. In a medium bowl, combine green olives, black olives, roasted red peppers, and giardiniera if using.
8. Add the diced meats and mix well.
9. Stir in shredded mozzarella, grated provolone, olive oil, and Italian seasoning. Set aside.
10. Assemble the rolls:
11. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
12. Punch down the dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
13. Spread the filling evenly over the dough, leaving a small border around the edges.
14. Starting from one long side, roll the dough tightly into a log.
15. Slice the log into 1-inch thick rolls and place them cut side down on the prepared baking sheet.
16. Bake the rolls:
17. Brush the tops of the rolls with the beaten egg and sprinkle with sesame seeds if desired.
18. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
19. Allow to cool slightly before serving.

Notes

• Dough Variations: You can use store-bought pizza dough or crescent roll dough for a quicker version.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: These rolls can be frozen before baking. Simply freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Customization: Feel free to add other ingredients like artichoke hearts, different cheeses, or even spinach to the filling for variety.

Recipe Card

Muffuletta Pizza Rolls

Muffuletta Pizza Rolls are a delightful fusion of the classic New Orleans muffuletta sandwich and everyone’s favorite comfort food—pizza. These rolls combine the bold flavors of olives, meats, and cheeses wrapped in a tender dough, making them perfect for parties, snacks, or an indulgent treat. They bring a unique twist to traditional pizza rolls, offering a savory, tangy, and satisfying bite every time.

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Ingredients

  

For the dough:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water 110°F
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the filling:

• 1/2 cup green olives chopped
• 1/2 cup black olives chopped
• 1/2 cup roasted red peppers chopped
• 1/4 cup pickled giardiniera chopped (optional)
• 4 ounces salami diced
• 4 ounces ham diced
• 4 ounces mortadella diced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated provolone cheese
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning

For topping:

• 1 egg beaten
• Sesame seeds optional

Instructions

 

Prepare the dough:

• In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
• In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
• Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the filling:

• In a medium bowl, combine green olives, black olives, roasted red peppers, and giardiniera if using.
• Add the diced meats and mix well.
• Stir in shredded mozzarella, grated provolone, olive oil, and Italian seasoning. Set aside.

Assemble the rolls:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Punch down the dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
• Spread the filling evenly over the dough, leaving a small border around the edges.
• Starting from one long side, roll the dough tightly into a log.
• Slice the log into 1-inch thick rolls and place them cut side down on the prepared baking sheet.

Bake the rolls:

• Brush the tops of the rolls with the beaten egg and sprinkle with sesame seeds if desired.
• Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
• Allow to cool slightly before serving.

Notes

Dough Variations: You can use store-bought pizza dough or crescent roll dough for a quicker version.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Freezing: These rolls can be frozen before baking. Simply freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Customization: Feel free to add other ingredients like artichoke hearts, different cheeses, or even spinach to the filling for variety.