The Muffuletta used to be one of my favorite deli sandwiches – that is until I stopped eating pork, and then it was a no-no. But just like everything else there is usually a good alternative or two (check out my potato skins!) and so was the case with these awesome cajun classics. This recipe offers a little Italian twist with the calzone/pizza bread, but you could easily design a more traditional Muffuletta using any type of hearty deli bread. I’m thinking about some yummy ciabatta right now 🙂
1 cup Giardiniera (or jarred mixed pickled vegetables from the store)
1/4 sliced pimiento-stuffed Spanish olives
1 (7 oz) pkg Italian Blend shredded cheese
1 (4 oz) pkg Turkey Pepperoni
1 lb. bakery pizza dough
2 T. grated Parmesan cheese
1. Preheat oven to 425*. Stir together the giardineira with the cheese and the olives.
2. Place dough on a lightly floured surface and cut into 4 equal pieces. Roll each piece into a 6-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. Layer as much pepperoni as you can fit (2- 3 oz. each circle), leaving a 1-inch border, and top with vegetable and cheese mixture, 1/2 cup each circle, allowing for the same 1-inch border.
4. Moisten the edges of the dough circles, and top with remaining two circles. Press and crimp to seal.
5. Whisk egg in small bowl and brush over tops and sides of calzones. Cut small slits in tops of dough to allow steam to escape. Sprinkle Parmesan cheese on tops of calzones.
6. Bake for 20-24 minutes or until golden brown.
*Serve with warm marinara or pizza sauce for dipping.
You could easily add in some Genoa salami and/or ham, or leave out the meat all together and have a vegetarian meal.