Bourbon Street Muffuletta Braid |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
2 teaspoon(s) capers |
1/2 cup(s) chopped green olives |
1/4 cup(s) chopped ripe olives |
1/4 cup(s) drained roasted red bell peppers (from 7 oz. jar), diced |
1 whole(s) egg |
2 tablespoon(s) extra virgin olive oil |
1/2 teaspoon(s) finely chopped garlic |
2 ounce(s) genoa salami |
2 can(s) pillsbury crescent recipe creations refrigerated seamless dough sheet |
1 tablespoon(s) red wine vinegar |
1/4 teaspoon(s) salt |
4 ounce(s) thinly sliced ham |
4 ounce(s) thinly sliced mortadella (from deli) |
4 ounce(s) thinly sliced provolone cheese |
1 teaspoon(s) water |
Directions:
1. DIRECTIONS:
2. * Heat oven to 350F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
3. * On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended; brush thin layer over dough. Reserve remaining egg mixture.
4. * Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami, cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. Brush remaining egg mixture over dough.
5. * Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.
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