Muffuletta Wellingtons

  Lunch

This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef.

Muffuletta Wellingtons

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TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
YIELD: 6 servings.

Ingredients

  • 3 tablespoons melted butter, divided
  • 1 tablespoon cornmeal
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 6 tablespoons olive bruschetta
  • 18 slices thinly sliced hard salami
  • 12 slices thinly sliced Black Forest deli ham
  • 6 slices part-skim mozzarella cheese
  • 6 slices provolone cheese
  • 1 tablespoon sesame seeds

Instructions

  • 1. Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside.
  • 2. Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive salad in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring four corners of dough together above filling; pinch edges to seal.
  • 3. Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 sandwich: 562 calories, 33g fat (14g saturated fat), 93mg cholesterol, 1815mg sodium, 37g carbohydrate (6g sugars, 1g fiber), 32g protein.

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