Best 5 Muffuletta Calzone Recipes

Introducing the delectable muffuletta calzone, a unique culinary masterpiece that tantalizes taste buds and satisfies cravings. This scrumptious creation combines the best of both worlds, blending the savory flavors of a muffuletta sandwich with the chewy goodness of a calzone. Embark on a culinary journey as we unveil the secrets behind crafting the perfect muffuletta calzone, ensuring a delightful dining experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MUFFULETTA SANDWICH

Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories Main Dish Recipes Pork Ham

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

Steps:

Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g

MUFFULETTA CALZONES

Muffuletta Calzones image

Recipe is from Southern Living. A take on the traditional New Orleans sandwich. Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 44m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, divided
1 cup pickled vegetables, mixed (jarred, rinsed and drained and finely chopped)
1 (7 ounce) package provolone cheese (Italian blend, shredded)
8 slices genoa salami (thin slices and chopped)
1/2 cup ham, diced
1/4 cup pimento stuffed olive, sliced
1 lb pizza dough
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 425 degrees F.
Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
Bake at 425 degrees F for 20 - 24 minutes or until golden brown.

MUFFULETTA

Muffuletta image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 ounces Greek mix pitted olives
3 sun-dried tomatoes
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt
Freshly ground black pepper
6 sesame seed buns
12 ounces sliced mortadella
12 ounces sliced salami
6 ounces giardiniera, chopped
12 ounces sliced black forest ham
6 ounces sliced provolone
6 leaves green leaf lettuce
12 slices tomato

Steps:

For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed. Season with salt and pepper.
For the sandwich: Spread some tapenade on both sides of the buns. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun.

MUFFULETTA WELLINGTONS

Muffuletta Wellingtons image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., 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., 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 : Calories 562 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1815mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.

MUFFULETTA

Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

Tips:

To make the muffuletta calzone dough, whisk together the active dry yeast, warm water, and sugar in a small bowl. Let stand for 5 minutes, until the yeast is foamy.
In a large bowl, whisk together the flour, salt, and baking powder. Add the yeast mixture and olive oil and stir until the dough comes together.
Knead the dough on a lightly floured surface for 5-7 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until it has doubled in size.
While the dough is rising, make the muffuletta filling. In a large bowl, combine the chopped olives, salami, ham, provolone cheese, and mozzarella cheese.
Preheat the oven to 375 degrees F (190 degrees C).
Punch down the dough and divide it in half. Roll out each half into a 12-inch circle.
Place one circle of dough on a greased baking sheet. Spread the muffuletta filling evenly over the dough, leaving a 1-inch border.
Top with the remaining circle of dough and pinch the edges to seal.
Bake the muffuletta calzone for 25-30 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Let the muffuletta calzone cool slightly before slicing and serving.

Conclusion:

The muffuletta calzone is a delicious and easy-to-make dish that is perfect for a party or a quick weeknight meal. It is filled with classic muffuletta ingredients, such as olives, salami, ham, provolone cheese, and mozzarella cheese, and it is baked until the crust is golden brown and the cheese is melted and bubbly. The muffuletta calzone is sure to be a hit with everyone who tries it.