Description

This Muffuletta Garbage Bread is a creative twist on the classic New Orleans sandwich, combining layers of Italian olive salad, roasted red peppers, provolone cheese, and an assortment of Italian meats wrapped in pizza dough and baked to golden perfection. It’s perfect for a flavorful appetizer or a hearty snack that captures the deliciousness of a traditional muffuletta in an easy-to-eat bread form.

Ingredients

Scale

Pizza Dough

2 6.5oz bags Pizza Dough (along with the ingredients for the dough on the back of the package)

Fillings & Toppings

3 Tablespoons Garlic Infused Olive Oil
16 oz. Jar Italian Olive Salad (drained)
1/2 cup Roasted Red Peppers (drained)
12 slices Provolone Cheese
12 slices Genoa Salami (thinly sliced)
12 slices Ham (thinly sliced)
6 slices Mortadella (thinly sliced)
2 teaspoons Parmesan Cheese
1 teaspoon Italian Seasoning
1 teaspoon Sesame Seed

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for later use.
Prepare Dough: Follow the instructions on the back of the pizza dough package to prepare the dough appropriately.
Roll Out Dough: On a clean surface, roll out the prepared pizza dough into a 9×13 inch rectangle. Transfer this rectangle to the lined baking sheet.
Apply Olive Oil: Using a spoon, evenly spread the garlic infused olive oil over the surface of the rolled-out dough.
Add Olive Salad and Peppers: Spoon the drained Italian olive salad generously over the dough, followed by sprinkling the diced roasted red peppers evenly on top.
Layer Cheese: Place 6 slices of provolone cheese over the olive salad and peppers, gently pressing them down to adhere.
Add Meats and More Cheese: Layer the sliced Genoa salami, ham, and mortadella evenly over the cheese, then top with the remaining 6 slices of provolone cheese.
Roll the Dough: Starting from a long side, carefully roll up the dough into a log shape, sealing the edges by pinching them together. Place the seam side down on the baking sheet.
Season the Top: Sprinkle the parmesan cheese, Italian seasoning, and sesame seeds evenly over the top of the rolled dough.
Bake: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the bread is golden and cooked through.
Cool: Remove the baked bread from the oven and let it cool for about 5 minutes to set before slicing.
Serve: Slice the muffuletta garbage bread into 2 to 3-inch pieces and serve warm.

Notes

Make sure to drain the Italian olive salad and roasted red peppers thoroughly to avoid soggy bread.
Use garlic infused olive oil for added flavor; if unavailable, mix fresh garlic with olive oil.
Allow the bread to cool slightly before slicing to maintain shape and texture.
This recipe can be doubled or halved depending on serving size requirements.
Feel free to add or substitute meats as per preference, such as capicola or pepperoni.