Muffuletta Pizza Rolls

May 14, 2016 by

If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Ingredients

  • 1 roll of pizza dough
  • 1 pack provolone cheese, sliced
  • 1 cup olive spread
  • 1 cup grated cheese of your choice
  • 9 slices Genoa salami
  • 9 slices chicken breast
  • 4 slices Capicola
  • 2 Roma tomatoes
  • ½ small onion (sliced)
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasonings, dried

Instructions

  1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
  2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
    Muffuletta Pizza Rolls
     
    If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.
    Recipe type: sandwich
    Ingredients
    • 1 roll of pizza dough
    • 1 pack provolone cheese, sliced
    • 1 cup olive spread
    • 1 cup grated cheese of your choice
    • 9 slices Genoa salami
    • 9 slices chicken breast
    • 4 slices Capicola
    • 2 Roma tomatoes
    • ½ small onion (sliced)
    • ¼ cup extra virgin olive oil
    • 1 tsp Italian seasonings, dried
    Instructions
    1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
    2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.

 

 

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Chicken Sandwich

Dec 24, 2012 by

 

At times you have this leftover chicken or turkey and what are you going to do with that? Well how about making this sandwich.

Ingredients

Leftover chicken or turkey
sandwich bun
pickled vegetables ( I used pickled carrots and celery)
2 of English cucumber
mayo
sriracha (hot chili sauce)
cilantro

Instructions

Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.

Chicken Sandwich
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • Leftover chicken or turkey
  • sandwich bun
  • pickled vegetables ( I used pickled carrots and celery)
  • 2 of English cucumber
  • mayo
  • sriracha (hot chili sauce)
  • cilantro
Instructions
  1. Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.

 

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Fried Bologna Sandwich

Dec 23, 2012 by

Fried Egg Bologna Sandwich. It’s a typical Southern sandwich. Also called a poor man’s steak sandwich. It’s very easy to make, and delicious.

Ingredients

  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo

Instructions

  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

Fried Bologna Sandwich
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo
Instructions
  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

 

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Schnitzel Sandwich

Sep 9, 2012 by

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

Schnitzel Sandwich
 
Ingredients
  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag
Instructions
  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

 

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Muffuletta Sandwich

May 26, 2012 by

Muffuletta – (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply “muff.”

Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. “They told me vendors used to sell them on the streets, as did Italian groceries,” he says. “The name refers to the shape of the bread. ‘Muffuletta’ means ‘little muffin.’ Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name.”

Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling

Ingredients

For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • 1/2 cup drained kalamata olives
  • 2 cloves garlic minced
  • 1/4 cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • 1/4 cup chopped cocktail onions
  • 1/2 tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp ground black pepper
  • 1/4 cup red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 cup olive oil
For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone

Instructions

  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don’t have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for 1/2 an hour.

Muffuletta Sandwich
 
Muffuletta - (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply "muff." Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. "They told me vendors used to sell them on the streets, as did Italian groceries," he says. "The name refers to the shape of the bread. 'Muffuletta' means 'little muffin.' Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name." Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling
Ingredients
For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • ½ cup drained kalamata olives
  • 2 cloves garlic minced
  • ¼ cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • ¼ cup chopped cocktail onions
  • ½ tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • ¾ tsp ground black pepper
  • ¼ cup red wine vinegar
  • ¾ tsp black pepper
  • ¾ cup olive oil
For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone
Instructions
  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don't have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for ½ an hour.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 picture*

Recipe Card Muffuletta

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