Muffaletta Appetizer Wreath

Ingredients

  • 1 tbsp (15 mL) olive oil, divided
  • 1 pkg (11 oz or 235 g) refrigerated French bread dough
  • 2 oz (60g) thinly sliced deli salami
  • ½ cup (125 mL) jarred roasted red peppers, drained, patted dry
  • ½ cup (125 mL) pitted black olives, drained
  • 2 oz (60 g) mozzarella cheese
  • 1   garlic clove, pressed
  • 1 tbsp (15 mL) white wine vinegar
  • ½ oz (15 g) fresh Parmesan cheese
  • ¼ cup (50 mL) fresh basil leaves

Directions

  1. Preheat the oven to 425°F (220°C). Brush the White Large Round Stone with 1½ tsp (7 mL) of the oil using the Chef’s Silicone Basting Brush.  

  2. Place the dough onto the flat side of a lightly floured Large Grooved Cutting Board. Cut the dough in half lengthwise using the Coated Bread Knife. Roll each half into a 15 x 2.5-in. (38 x 6-cm) strip using the Baker’s Roller®, sprinkling it with flour as needed. 

  3. Form the strips into a ring on the stone. Press the center of the dough with the small end of the roller to form a well in the middle of the dough.  

  4. Brush the dough with the remaining 1½ tsp (7 mL) of oil. Using the Pizza & Crust Cutter, cut each dough half into 12 rectangular pieces to make 24 pieces total. Bake 14-16 minutes or until golden brown.  

  5. Meanwhile, dice the salami and red peppers using a Santoku Knife. Coarsely process the olives in the Manual Food Processor

  6. Meanwhile, dice the salami and red peppers using a Santoku Knife. Coarsely process the olives in the Manual Food Processor

  7. Remove the stone to a Stackable Cooling Rack. Press the center of the dough again to create wells. Scoop the filling into the wells using a level Small Scoop. Return the stone to the oven; bake 2-4 minutes or until the cheese is melted. 

  8. Meanwhile, grate the Parmesan using a Rotary Grater and thinly slice the basil.  

  9. Remove the stone from the oven; sprinkle the wreath with Parmesan and basil.  

Yield:

  • 12  servings of 2 appetizers 

Nutrients per serving:

Calories 110, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 13 g, Fiber 1 g, Protein 5 g

Cook's Tips:

 

 

 

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