• Tommy Centola

Muffuletta Stromboli

I'm often asked what will my next cookbook focus on. I'm not sure if there will be another. One idea I do have is a Creole Italian cookbook. This recipe would fit right in.


1 (15-ounce) package pizza dough

2 tablespoons Creole mustard

1/4 pound thinly sliced soppressata

1/2 pound thinly sliced deli ham

1 cup olive salad

1 cup shredded mozzarella cheese

6 slices provolone cheese, halved

1 large egg, lightly beaten


Preheat oven to 400℉. Spray a large rimmed baking sheet with non-stick spray.

On a lightly floured surface, roll dough into a 14-inch square. Spread mustard onto dough, and cut in half.

Arrange overlapping slices of soppressata down center of 1 piece of dough, leaving a 2-inch boarded on both sides. Top with 3 ham slices, 1/4 cup olive salad, 1/4 cup mozzarella, and 3 provolone halves; repeat layers once. Cut strips of dough at 3/4 to 1-inch on both sides of filling. Fold top and bottom pieces of dough over filling, and braid strips of dough diagonally over filling, stretching strips if necessary. Place on prepared pan. Brush dough with egg. Repeat with remaining dough, soppressata, ham, olive salad, and cheeses.

Bake until golden brown, about 25 minutes. Let cool for 5 minutes before slicing.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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