Muffaletta Bake combines refrigerated crescent dough, sliced provolone, cured meats, and briny Italian olive salad into a baked sandwich that delivers traditional muffaletta flavors in an easy sheet-pan format.
12 ounces thinly sliced meats (such as hard salami, ham, mortadella)
1 cup Italian olive salad, drained
1 large egg
2 tablespoons unsalted butter, melted
2 tablespoons Creole mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Garnish: Italian olive salad
10 Ingredients
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Instructions
1
Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting excess extend over sides of pan. Spray with cooking spray. Unroll 1 can of dough, and press into bottom of prepared pan. Place one-third of cheese slices in an even layer on top of dough. Place half of sliced meats in an even layer on top of cheese. Sprinkle olive salad over meats. Continue layering cheese and meats, ending with cheese. In a small bowl, whisk together egg, melted butter, mustard, Worcestershire, and pepper. Pour over layers. Unroll remaining can of dough; gently lay on top. Using a sharp knife, cut vents in top of dough to release steam. Cover with foil, and bake for 30 minutes. Uncover and bake until golden brown, 15 to 20 minutes more. Let cool for 5 minutes. Using parchment as handles, carefully remove from pan, and place on a cutting board. Cut into triangles, and serve warm. Garnish with olive salad, if desired.
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Tips & Notes
Pro tips
Drain the Italian olive salad thoroughly and pat dry with paper towels to prevent excess moisture from soaking into the crescent dough.
Brush the entire surface with egg wash mixed with melted butter for even browning and a glossy, golden crust.
Layer the provolone first on the bottom dough sheet to create a barrier that prevents the crust from becoming soggy.
Let the bake rest 5 minutes after baking before cutting to allow the layers to set and the cheese to firm up.
Substitutions
Italian olive salad → giardiniera or roasted red pepper tapenade (adjust salt and adjust drying time)
Provolone → fresh mozzarella or fontina (flavor will be milder)
Creole mustard → Dijon or whole-grain mustard (less spice)
Crescent dough sheets → puff pastry sheets (bake at same temp; may brown faster)
Storage & make-ahead
Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through and cheese softens again.
Common Questions
Can I make Muffaletta Bake ahead of time?
Yes. Assemble the bake up to 8 hours ahead, cover, and refrigerate. Brush with egg wash and bake when ready; add 5–10 minutes to bake time if chilled.
What meats work best for this recipe?
Hard salami, ham, and mortadella are traditional. Capicola, prosciutto, or soppressata also work well. Use 12 ounces total, thinly sliced.
How do I know when the Muffaletta Bake is done?
The crescent dough should be golden brown and the edges set firm, about 25–30 minutes at 375°F. The cheese will be melted and slightly bubbling at the edges.
Can I drain the olive salad differently?
Yes. If you prefer less brine, pat the drained olive salad dry with paper towels to reduce moisture in the final bake.
Is there a dairy-free version?
You can substitute dairy-free provolone alternative, but the flavor and melting properties will differ. Proceed with caution on texture.
