Since tomorrow is Fat Tuesday I decided to post this quick recipe for Muffuletta Crescent Ring. I wasn’t planning on posting this recipe but I made it yesterday for a super bowl party and it turned out great. I had initially planned on making this Muffuletta Crescent Ring using my Rosemary Focaccia Bread recipe but I ran out of time. The pics are not great but the sandwich is excellent and your kids will get a kick out of the crescent ring. The muffuletta sandwich is from New Orleans and thought to be created at the Central Grocery by Italian immigrants.
A traditional style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A muffuletta is usually served cold, but many vendors will toast it.
I made my own olive salad and used traditional meats and cheeses. To make my Muffuletta Crescent Ring even easier, purchase the olive salad from your deli, when you are buying the lunch meat. I really like the taste the olive salad adds to the sandwich, but if your kids don’t like olives, you could leave them off or even add some pickles. I also used Pillsbury® 90 Calorie Crescents to lower the calories a little. Every bit counts.
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- 2 cloves garlic peeled and minced
- 1/2 red onion diced
- 10 large pitted green olives chopped
- 1/3 cup pitted kalamata olives chopped</span>
- 1 jar artichoke hearts chopped</span>, 6oz
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 2 Pillsbury® 90 Calorie Crescents 8oz
- 4 ounces thinly sliced hot capicollo ham
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 4 ounces sliced mozzarella
- 1 tbsp egg + 1 water
- 1/4 cup parmesan cheese
- Place first 6 ingredients into food processor.
- While processor is running add vinegar and olive oil.
- Pulse until combined.
- Salt and Pepper to taste. Set aside.
- Heat oven to 400°F.
- On a large baking sheet, lined with parchment, and sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations:
- Lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.
- Layer meats around the circle formed by the overlapping dough triangles.
- Spread a thin layer of olive salad over meat.
- Layer cheeses over olive salad.
- Gently fold the long end of each triangle over the filling to form the ring.
- Brush the dough lightly with egg wash and sprinkle with parmesan cheese.
- Bake at 400°F for 20 to 25 minutes until cheese is melted and crescent dough is toasty and browned.
I also will be bringing Chicken Enchilada Puffs to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
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