Muffuletta Garbage Bread Recipe

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If you love bold flavors packed into an irresistible handheld treat, then you are going to fall head over heels for this Muffuletta Garbage Bread Recipe. Taking inspiration from the iconic New Orleans sandwich, this recipe transforms the classic Muffuletta into a fun, savory bread roll bursting with Italian olive salad, layers of provolone, salami, ham, and mortadella, all wrapped in golden, garlicky pizza dough. It’s a feast for your senses, perfect for sharing with friends or indulging as a satisfying snack any time of day.

Ingredients You’ll Need

Gathering the right ingredients is simple but essential to bring out all the vibrant tastes and textures in this Muffuletta Garbage Bread Recipe. Each component plays a unique role, from the tangy Italian olive salad providing briny brightness, to the savory meats layering depth, and the fragrant garlic oil tying it all together.

• Pizza Dough (2 bags, 6.5oz each): Acts as a soft, pillowy canvas that crisps beautifully in the oven.
• Garlic Infused Olive Oil (3 Tablespoons): Adds a luscious garlic aroma and richness to the dough surface.
• Italian Olive Salad (16 oz, drained): The star mix of olives, vegetables, and seasonings that delivers signature tang and texture.
• Roasted Red Peppers (1/2 cup, drained): Bring a smoky sweetness and vibrant red color to the filling.
• Provolone Cheese (12 slices): Melts into creamy layers that balance the savory meats perfectly.
• Genoa Salami (12 slices, thinly sliced): Offers a peppery punch and robust meaty flavor.
• Ham (12 slices, thinly sliced): Provides tenderness and mild saltiness.
• Mortadella (6 slices, thinly sliced): Adds a subtle savoriness and smooth texture.
• Parmesan Cheese (2 teaspoons): Sprinkled on top to add a nutty, salty finish and beautiful browning.
• Italian Seasoning (1 teaspoon): Infuses the crust with classic Mediterranean herbs.
• Sesame Seeds (1 teaspoon): Adds lovely crunch and a slight nuttiness.

How to Make Muffuletta Garbage Bread Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425 degrees Fahrenheit—a hotter oven ensures the dough crisps up just right. Line a baking sheet with parchment paper to prevent sticking and make clean-up easy.

Step 2: Ready the Dough

Follow the instructions on the back of your pizza dough package to prepare the dough fully. This step is key to getting that perfect balance of chewy and crispy.

Step 3: Shape the Dough

Roll out the pizza dough into a 9 by 13-inch rectangle. Placing it on your parchment lined baking sheet sets the stage for layering all the flavorful fillings.

Step 4: Brush with Garlic Oil

Generously spread your garlic infused olive oil evenly across the dough surface using a spoon. This not only adds flavor but helps in browning the crust beautifully.

Step 5: Add the Italian Olive Salad and Peppers

Next, spoon the drained Italian olive salad all over the garlic oil-covered dough, ensuring an even layer. Scatter the roasted red peppers on top to evenly distribute their smoky sweetness.

Step 6: Layer the First Half of Cheese

Lay down 6 slices of provolone cheese over the olive salad mixture. Give them a gentle press so they meld into the ingredients beneath, setting up a delightfully melty layer as it bakes.

Step 7: Add the Meats

Layer your thinly sliced Genoa salami, ham, and mortadella evenly atop the cheese. This trinity of cured meats brings depth, texture, and that wonderfully savory punch the Muffuletta Garbage Bread Recipe is known for.

Step 8: Top with Remaining Cheese

Finish the filling by adding the remaining 6 slices of provolone cheese over the meats, creating a cheese “lid” that will melt and seal the flavors inside.

Step 9: Roll and Seal

Carefully roll up the entire dough starting from the long side, like a jelly roll. Pinch the edges to seal shut, then place the roll with the seams facing down on your baking sheet. This helps keep everything tucked neatly inside during baking.

Step 10: Season the Crust

Sprinkle the top of the dough roll with Parmesan cheese, Italian seasoning, and sesame seeds. These finishing touches add aroma, texture, and an irresistible golden color once baked.

Step 11: Bake to Perfection

Pop your roll into the preheated oven and bake for 15 minutes. In that short time, the dough crisps, cheese melts, and all those vibrant flavors meld together into pure magic.

Step 12: Cool and Slice

Once out of the oven, allow the bread to cool for about 5 minutes so it sets slightly, making it easier to slice. Cut into 2 to 3-inch thick slices and get ready to enjoy one of the best comfort treats you’ve ever tasted.

How to Serve Muffuletta Garbage Bread Recipe

Garnishes

While this bread is bursting with flavor on its own, adding a few fresh garnishes can elevate the experience. A sprinkle of chopped fresh parsley or a drizzle of extra virgin olive oil adds brightness. For a little heat, try a light dusting of crushed red pepper flakes on each slice.

Side Dishes

This Muffuletta Garbage Bread Recipe pairs wonderfully with crisp, refreshing sides. A simple green salad with a zingy vinaigrette, a bowl of tomato basil soup, or even kettle-cooked chips complement the bread’s rich and savory profile perfectly, making it a complete meal.

Creative Ways to Present

Slice the bread and arrange it on a rustic wooden board for an inviting appetizer platter. You can even serve it with small bowls of extra olive salad and spicy mustard on the side for dipping. For parties, try serving bite-sized pieces stacked as mini sliders for a crowd-pleasing finger food option.

Make Ahead and Storage

Storing Leftovers

After enjoying your Muffuletta Garbage Bread Recipe, store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days, keeping all its lovely flavors intact.

Freezing

If you want to save it for longer, wrap the cooled, sliced bread tightly in plastic wrap and then foil before placing it into the freezer. Frozen, it can last up to 2 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

To bring leftover Muffuletta Garbage Bread back to life, heat it in a preheated 350°F oven for about 10 minutes or until warmed through and the crust crisps again. Avoid microwaving as it can make the bread soggy.

FAQs

Can I make this Muffuletta Garbage Bread Recipe without pizza dough?

While pizza dough works perfectly due to its texture and flavor, you can experiment with other bread doughs like focaccia or even crescent roll dough, but the end result and baking time may vary.

Is it possible to use other types of cheese?

Absolutely! Provolone is traditional and melts well, but you can swap in mozzarella or fontina to tailor it to your taste preferences. Just keep in mind the melting qualities when choosing substitutes.

What makes this a “Garbage Bread”?

The term “garbage bread” affectionately refers to the delightful mix of leftover Italian meats, cheeses, and olive salad all rolled into one, making for a flavor-packed, no-waste feast.

Can I prepare the bread a day ahead?

Definitely! You can assemble the bread and keep it covered in the fridge overnight. Just take it out to come to room temperature before baking to ensure even cooking.

Is this recipe suitable for a party or potluck?

Yes! This Muffuletta Garbage Bread Recipe is a fantastic party food—easy to share, portable, and guaranteed to impress guests with its bold and comforting flavors.

Final Thoughts

There is something truly special about this Muffuletta Garbage Bread Recipe—it’s a delicious hug of flavors wrapped in golden dough that feels both nostalgic and exciting. Whether you’re feeding a crowd or simply craving a hearty snack, this recipe brings an unforgettable taste of New Orleans charm into your kitchen. Give it a try and watch everyone fall in love bite after bite!

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