Muffuletta Garbage Bread
Muffuletta Garbage Bread is a delicious twist on the classic New Orleans sandwich that’s easy to make and perfect for feeding a crowd.
This savory and satisfying garbage bread is stuffed with all the classic muffuletta ingredients, including a tangy olive salad, cured meats, and cheeses, all rolled up in a crispy, golden-brown bread crust.
Whether you’re looking for a quick and easy dinner idea or a crowd-pleasing appetizer, Muffuletta Garbage Bread is sure to impress. So, if you’re a fan of muffuletta sandwiches or just looking for a delicious new recipe to try, this recipe is worth a try!
Recipe Notes:
- Don’t let the Italian Olive Salad recipe overwhelm you– You can now purchase this at your local grocery store which will save you a TON of time. You can find Mezzetta- Italian Olive Salad in the aisle right where the olives are located.
- Don’t overdo it on the fillings: Too many ingredients can make the bread difficult to handle and cook evenly.
- How long should I bake garbage bread for? The baking time will depend on the size of your bread and the fillings you use, but generally, bake the bread in a preheated oven at 425°F for 12-20 minutes.
- Let it cool before slicing: Allowing the bread to cool for 5 minutes before slicing will make it easier to handle and helps prevent the cheese from oozing out.
Italian Olive Salad: To save on time I like to used store bought. But, if you would like to make your own, here is a Muffuletta (aka Olive Salad) Recipe:
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- 1 cup pitted green olives, chopped
- 1 cup pitted kalamata olives, chopped
- 1/2 cup chopped giardiniera (pickled vegetables)
- 1/4 cup chopped pepperoncini
- 1/4 cup chopped roasted red peppers
- 2 cloves garlic, minced
- 2 tablespoons capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- In a large mixing bowl, combine the green olives, kalamata olives, giardiniera, pepperoncini, roasted red peppers, garlic, capers, parsley, and oregano.
- Add the extra-virgin olive oil and red wine vinegar to the bowl and mix well until all the ingredients are evenly coated.
- Season with salt and black pepper to taste and mix again.
- Cover the bowl with plastic wrap and let the salad marinate in the refrigerator for at least an hour (or up to 24 hours) to allow the flavors to meld together.
Muffuletta Garbage Bread
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Prepare pizza dough as it says on the back of the package.
- Roll out pizza dough in a 9×13 rectangle, place on a prepared baking sheet lined with parchment paper.
- Add infused olive oil with a spoon and spread it completely out.
- Spoon out Italian Olive Salad all over the pizza dough. Add diced roasted red peppers over the olive salad.
- Add 6 slices of cheese over the olive salad, slightly press down.
- Next, add sliced meats then top with remaining sliced provolone cheese.
- Roll up pizza dough, starting with the long side and pinch to seal the edges. Make sure the seals are down on the baking sheet.
- Sprinkle parmesan cheese, sesame seeds, and Italian seasoning over the dough. Bake in pre-heated oven for 15 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
- Slice garbage bread into 2”-3″ slices and serve.
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Muffuletta Garbage Bread
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Ingredients
- 2 6.5oz bag Pizza Dough (along with the ingredients for the dough on the back of the package) I used the Betty Crocker Pizza Crust Mix
- 3 Tablespoons Garlic Infused Olive Oil
- 16 oz. Jar Italian Olive Salad drained
- 1/2 cup Roasted Red Peppers drained
- 12 slices Provolone Cheese
- 12 slices Genoa Salami thinly sliced
- 12 slices Ham thinly sliced
- 6 slices Mortadella thinly sliced
- 2 teaspoons Parmesan Cheese
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sesame Seed
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Prepare pizza dough as it says on the back of the package.
- Roll out pizza dough in a 9×13 rectangle, place on a prepared baking sheet lined with parchment paper.
- Add infused olive oil with a spoon and spread it completely out.
- Spoon out Italian Olive Salad all over the pizza dough. Add diced roasted red peppers over the olive salad.
- Add 6 slices of cheese over the olive salad, slightly press down.
- Next, add sliced meats then top with remaining sliced provolone cheese.
- Roll up pizza dough, starting with the long side and pinch to seal the edges. Make sure the seals are down on the baking sheet.
- Sprinkle parmesan cheese, sesame seeds, and Italian seasoning over the dough.
- Bake in pre-heated oven for 15 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
- Slice garbage bread into 2”-3″ slices and serve.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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