Muffaletta Roll Ups

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

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.