Go Back
Print

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.

Materials

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.