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Muffuletta Wellingtons

Total Time

Prep: 25 min. Bake: 20 min. + standing

Makes

6 servings

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. —Chelsea Madren, Fullerton, California
Muffuletta Wellingtons Recipe photo by Taste of Home

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

Directions

  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 bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 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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