Best 6 Mini Muffuletta Pizza Sammies Recipes

MINI MUFFULETTAS

Steps:

• For the spicy olive spread: Mix together the pimientos, olives, mayonnaise, peppers, vinegar, oregano, green onions, salt and pepper in a bowl until well combined. Set aside.
• For the sandwiches: Without separating the rolls, slice the entire top off the set of Hawaiian rolls. Place the bottoms on a baking sheet.
• Lightly dress the iceberg in the olive oil and vinegar, then set aside.
• Smear the spicy olive spread on the bottom half of the rolls. Next, layer on half the meats and cheeses. Top with the iceberg, followed by the remaining meats and cheeses. Finally replace the top half of the rolls.
• Wrap with plastic wrap or foil and place in the fridge for at least 2 hours or up to 24. Remove to a cutting board, then slice the rolls and serve.

MINI MUFFULETTA PIZZA SAMMIES

Steps:

• 1. Preheat oven to 400 degrees. Place muffin halves on a cookie sheet. Brush the tops of muffins with half of the olive oil. Top each muffin with equal parts cheese, tapenade, ham, mortadella, salami and remaining cheese.
• 2. Sprinkle Creole seasoning and a drizzle remaining olive oil on top. Bake for 15 minutes or until the muffins are golden brown and the cheese has melted.
• 3. Bake for 15 minutes or until the muffins are golden brown and the cheese has melted. Remove from oven and enjoy.

EASY MUFFULETTA PIZZA

Steps:

• Combine all olive salad mix ingredients (first 7) in food processor and pulse a couple of times until combined but not mushy. If you don't have a processor, chop the first 5 ingredients fine.
• NOTE: You can use Italian Salad dressing in the place of the oil & dry mix if preferred, just add 3-4 tablespoons to mix before processing.
• Put in airtight container & refrigerate for at least 6 hours or over night. This enhances the flavors.
• To make the crust: (Recipe makes 2-10" crusts or 1-16" crust).
• Mix yeast in warm water and let stand for 5 minutes. While waiting, combine flour, salt, & sugar, mix. Make a well in the center of flour, add oil and then yeast mixture. Mix until easy to work with by hand. Knead until elastic in texture, about 3 minutes. Place in oiled bowl, drizzle top of crust with a bit more oil & spread evenly. Cover with plastic and let rise in warm place for about an hour.
• I prefer using the bread machine, follow your machine instructions. Use the pizza dough setting. Once done, add a pinch of flour if needed, kneed once or twice on floured surface then place in lightly oiled bowl. (Same as above).
• Once dough has risen, preheat oven to 450°. Roll out on lightly floured surface to desired size. Place on lightly oiled pan or wooden peel sprinkled with corn meal if baking on preheated stone. Spread on olive mix, ham, cheese, & salami. Bake for 8-10 minutes, or until crust is golden brown & center is bubbly. Let sit for about 5 minutes before slicing.

MINI MUFFULETTAS

Steps:

• In food processor, place vegetable mix. Cover; process with 8 to 10 on-and-off pulses until finely chopped. Stir in olives and dressing.
• Spread 1 heaping tablespoon vegetable mixture over cut side of each roll bottom. Top each with 1 half slice Swiss cheese, 1 ham slice, 1 salami slice and 1 half slice provolone cheese; cover with roll tops. Serve immediately, or wrap in plastic wrap and refrigerate until serving time.

MINI MUFFULETTA

Steps:

• In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

MINI MUFFULETTAS RECIPE BY TASTY

Steps:

• Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
• Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
• Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
• When ready to serve, slice the muffalettas into quarters.
• Enjoy!