Muffaletta Turnovers
Olive salad is a mixture of different types of olives, plus pimiento, celery, onions, and other ingredients. Buy it ready-made or make a batch to your liking.
Makes three 8-inch turnovers
INGREDIENTS
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- ½ cup Garlic and Oil Sauce
- 1⅓ cups olive salad, drained
- ½ cup chopped roasted red peppers
- 1 cup diced ham
- 1 cup diced salami
- 1 cup diced mortadella
- 3 cups diced provolone cheese
- Black pepper to taste
- 3 tablespoons cornmeal
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Spread one-third of the sauce over each circle.
Combine olive salad, peppers, ham, salami, mortadella, and provolone. Spoon one-third of the mixture onto half of each dough circle, leaving edges bare. Season with black pepper to taste.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place turnovers on the cornmeal. Cover with a damp towel and let stand 1 hour.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.
What Makes a Muffaletta?
Central Grocery in the French Quarter of New Orleans is the home of the original Muffaletta sandwich, and it's still made at the grocery deli counter and wrapped in white paper. The sandwich, which has Sicilian roots, is made by splitting a large round loaf of crusty Italian bread and filling it with many layers of cured meats and cheeses. The crowning glory is a layer of olive salad that seeps into the bread and flavors the entire sandwich.
