MUFFULETTA CALZONES
Recipe is from Southern Living. A take on the traditional New Orleans sandwich. Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 44m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
- Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
- Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
- Bake at 425 degrees F for 20 - 24 minutes or until golden brown.
MUFFULETTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 main-course servings
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
- When the olive-vegetable salad has cooled, stir in the parsley.
- Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
- Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
- Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.
MUFFULETTA SANDWICH
Provided by Food Network
Time 12h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
- Combine all ingredients. Serve at room temperature.
MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTA
A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.
Provided by LYNNC51
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
- Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
- Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.
Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g
MUFFELETTA CALZONE
This is my husbands favorite treat! The sharp, briny olive relish balances out the richness of the Italian meats...Its a must try yall!
Provided by Leslie Bernardi
Categories Meat Appetizers
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 min. Combine olives, red peppers, banana peppers, and garlic in bowl.
- 2. On lightly floured work surface, roll dough into 14 in round about 1/4 in thick. Layer half of the salami, turkey, provolone, and mozarella on half of dough round, leaving a 1 in border around edges. Spoon olive mixture over mozarella and layer with remaining meats and cheese. Brush edges of dough with water, fold over filling, and crimp to seal. Brush 1 Tbsp oil over rimmed baking sheet. Transfer calzone to prepared baking sheet and cut four 1 in slits on top of calzone. Brush with remaining oil and bake until golden brown,about 20 min.
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MUFFULETTA CALZONE WITH OLIVES, PEPPERS, MEAT, AND CHEESE
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- Preheat the oven to 500°F for at least 30 minutes while you make the dough and/or prepare the fillings. Line a heavy-duty rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the vinegar, garlic, oregano, and olive oil until the mixture is well combined. Add the olives and roasted red pepper, stir well, and season to taste with salt and pepper. Set the olive salad aside while you roll out the dough.
- Dust a clean work surface with flour. If you're making one large calzone, roll out the pizza dough into a 12-inch round. If you're making four individual calzones, divide the dough into four equal-size portions, shape each one into a ball, and roll them out into 6-inch rounds.
- To fill the calzone(s): If you're making one large calzone, layer the meats, then the olive salad, and finally the provolone on the bottom half of the dough round, leaving a 1-inch border of dough. If you're making four individual calzones, layer the filling ingredients (first the meats, then the olive salad, and finally the provolone) in the center of the dough rounds, leaving at least a 1/2-inch border of dough all the way around.
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