Bourbon Street Muffuletta Braid
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Looking for something new for tailgating? Look no further than this Bourbon Street Muffuletta Braid.
Serving Size (1 slice, 1/8 of braid), Calories 390 (Calories from Fat 230), Total Fat 25g (Saturated Fat 9g, Trans Fat 3g), Cholesterol 55mg, Sodium 1300mg, Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 6g), Protein 13g; Percent Daily Value*: Vitamin A 6%, Vitamin C 6%, Calcium 10%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
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.
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.
Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into slices. Serve warm.
1/2 cup chopped green olives
1/4 cup chopped ripe olives
1/4 cup drained roasted red bell peppers (from 7-oz jar), diced
2 tablespoons Crisco® 100% Extra Virgin Olive Oil
OR Crisco® Pure Olive Oil
1 tablespoon red wine vinegar
2 teaspoons capers
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 EGGLAND’S BEST eggs
1 teaspoon water
4 ounces thinly sliced ham
2 (oz) thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
4 ounces thinly sliced mortadella (from deli)
to you by Amy Tobin
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