Muffaletta Roll Ups

Name: Muffaletta Roll Ups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 7 servings (one 2 inch thick slice per serving)
Ingredients: ½ cup green olives*; ½ cup Italian giardiniera mix; 1 tsp dried Italian herbs; 1 clove garlic, minced; 1 ball pizza dough; 1 Tbsp flour, if needed for rolling out pizza dough; 11 slices provolone cheese; 8 slices mozzarella cheese; 10 slices of thin cut ham; 15 slices of thin cut Italian salami; 1 egg, beaten; 1 tsp Sesame seeds for garnish

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
7 servings (one 2 inch thick slice per serving)
Calories
593 kcal
Course
Lunch
Cuisine
American

Muffaletta Roll Ups

Jeffrey Yu

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These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.

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Ingredients

Servings

Muffaletta Salad Ingredients

½ cup green olives* $1.73
½ cup Italian giardiniera mix $0.71
1 tsp dried Italian herbs $0.19
1 clove garlic, minced $0.05

Roll Up Ingredients

1 ball pizza dough $3.49
1 Tbsp flour, if needed for rolling out pizza dough $0.02
11 slices provolone cheese $1.98
8 slices mozzarella cheese $1.44
10 slices of thin cut ham $1.98
15 slices of thin cut Italian salami $2.19
1 egg, beaten $0.22
1 tsp Sesame seeds for garnish $0.14

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Instructions

Muffaletta Salad Directions

Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10x14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
Then, on top of your cheese layer, spread out Italian salami
On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
Add your last layer of cheese.
Carefully roll up your dough, starting from one short end of the rolled out dough.
Seal the dough gently with your finger tips to create a solid loaf.
Brush egg wash over the entire loaf.
Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.