New Orleans Muffaletta
Bring the unexpected to your menu with these unique and authentic regional American-inspired flavors. Fresh pizza dough is folded over a classic New Orleans style muffaletta blend of sliced Genoa salami, ham, pepperoni, Italian olive salad and Grande Sliced Provolone.
Course: Calzones/Strombolis
Calzone
Yield: One calzone
Ingredients
- 8 oz. Pizza Dough , 9-inch round (1 each)
- 1⁄2 oz. Mayonnaise (1 tbsp.)
- 4 slices Grande Sliced Provo-Nello® or Deli-Style Provolone
- 1 oz. Genoa salami, thin sliced (3 slices)
- 2 oz. Ham, deli-sliced (2 slices)
- 1⁄2 oz. Pepperoni, thin sliced (4 slices)
- 2 oz. Italian Olive Salad (1/2 cup)
- Olive oil, as needed
- Kosher salt, as needed
- Black pepper, as needed
Directions
- Spread 1 tbsp. mayonnaise over center of dough. Arrange 2 slices Grande Sliced Provolone in center of dough; top with 1 oz. Genoa salami, 2 oz. ham, 1/2 oz. pepperoni, 2 oz. Italian Olive Salad and 2 slices Grande Sliced Provolone.
- Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
- Bake at 450°F for 8 1/2 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven, or until golden.
Italian Olive Salad
Yield: 36 oz. (18 servings)
Ingredients
- 20 oz. Pimiento stuffed green olives, drained, chopped (4 cups)
- 8 oz. Pickled giardiniera blend, chopped (2 cups)
- 2 oz. Pepperoncini peppers, chopped (1/2 cup)
- 12 oz. Red onion, thin sliced, chopped (1/2 cup)
- 2 oz. Olive oil (1/4 cup)
- 2 oz. Red wine vinegar (1/4 cup)
- 1⁄2 oz. Capers, drained (2 tbsp.)
- 1⁄4 oz. Garlic, fresh, minced (1 tbsp.)
Directions
- Combine all ingredients in bowl; mix well.
- Cover and chill to hold.
