Last Weeks Muffaletta post was such a success, Karen came up with another scrumptious recipe incorporating Chef Sergio’s Muffalleta spread:
1 cup Chef Sergio’s Muffaletta mix, well drained
3 teaspoons capers
1 clove finely chopped garlic
2 cans (8 oz each) Pillsbury refrigerated pizza crusts
4 oz thinly sliced Ham
2 oz thinly sliced Genoa Salami
4 oz thinly sliced Provolone cheese
4 oz thinly sliced Mortadella
- Heat oven to 350°F. Line a large baking sheet with edges with parchment paper. Sprinkle the center 4 inches with corn meal to prevent loaf from sticking. In medium bowl, combine Muffaletta, capers and garlic; set aside.
- On baking sheet, unroll both dough sheets, placing long sides together to make 15×12-inch rectangle; press edges to seal. Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami, cheese, olive mixture and Mortadella.
- Using a pizza wheel or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Lift strips of dough (one from each side) drape over filling, twist around each other as you go. Lay ends on opposite side and press to seal.
- Paint loaf with olive oil and sprinkle with sea salt. Bake 25 to 35 minutes or until deep golden brown. Cool on baking sheet 10 minutes. Cut crosswise into slices. Serve warm or room temperature