New Orleans Muffuletta Crescent Ring Sandwich
A fun twist on a New Orleans classic, this Muffuletta Crescent Ring Sandwich has all the traditional layers of ham, salami, cheese and homemade olive salad stuffed inside a golden, flaky crescent roll ring!
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Servings: 14 small party slices
Ingredients
- 2 cans 8 count crescent rolls
- 4 ounces thinly sliced salami
- 4-6 ounces thinly sliced ham
- 4-6 ounces sliced Provolone cheese
Homemade Olive Salad
- ⅔ cup diced pitted Queen or Manzanilla green olives
- ⅔ cup diced pitted Kalamata black olives
- 4 ounces chopped pimentos, drained
- 3 teaspoons minced garlic
- ½ cup finely chopped fresh Italian (flat) parsley
- ¾ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ⅓ cup olive oil
Instructions
- Preheat oven to 375° Fahrenheit.
- Prepare the Olive Salad by combining the chopped olives, pimentos, garlic, oregano, pepper and olive oil and allowing to marinate in the fridge while prepping the sandwich ring. (Can also be made up to 1 day in advance.)
- Unroll crescent rolls and separate into triangles. Arrange crescents on a round pizza pan in a circle with the wide ends of triangles overlapping a little in the center to form a ring and triangle points facing outward to make the shape of a sun.
- Arrange salami slices around the overlapping wide triangle end edge of your crescent ring. Top with folded ham slices, a layer of halved Provolone slices and a layer of olive salad.
- Bring the point ends of the triangles up and around the filling, securing everything inside and tucking points under the center of the ring to seal it. Use a brush to wash the dough with any olive oil that may have leaked out of the sandwich during assembly and any leftover oil from the olive salad bowl.
- Place in preheated oven and bake for 18-22 minutes or until golden brown and bottom is cooked. If top begins to over brown before the crescent rolls are baked through, loosely cover the top with aluminum foil.