Savory Muffuletta “Cinnamon” Rolls
These Savory Muffuletta “Cinnamon” Rolls might be great at any Mardi Gras dinner, but the best part is that they’d actually be a star all year long. They’re that perfect sandwich alternative when you’re looking for something new and exciting for your next picnic, potluck or weekend get together. Savory bread dough filled with sliced cheese and meats and of course topped with that signature muffuletta olive salad. Bring a little bit of New Orleans to your house! If you’re looking for more savory “cinnamon” roll inspiration might I offer you this Garlic Bread version or perhaps this Taco flavored one? They’re all my favorites.
Whether you’re celebrating Mardi Gras or you’re just looking for a new take on a New Orleans classic, this recipe is a winner. Give it a try the next time you’re looking for that perfect picnic recipe or something tasty to serve at your next party. Let me know what you think below!
Savory Muffuletta “Cinnamon” Rolls
Equipment
- Mixer
- Large bowl
- Rolling Pin
- 9×13-inch baking pan
Ingredients
Dough:
- 1 cup lukewarm whole milk
- 2¼ teaspoons active dry yeast
- 4½ cups all-purpose flour
- ¼ cup granulated sugar
- 1¾ teaspoons salt
- 2 large eggs
- ⅓ cup unsalted butter diced
Filling:
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 8 ounces sliced Provolone
- 8 ounces sliced Mozzarella
- 8 ounces sliced Mortadella
- 8 ounces sliced Genoa Salami
- 8 ounces sliced Hot Soppressata
Topping:
- 1/2 cup pitted black olives
- 1/2 cup large pimiento-stuffed olives
- 1/2 cup extra-virgin olive oil
- 1/4 cup giardiniera drained
- 1 large roasted red bell pepper
- 2 tablespoons minced shallots
- 2 tablespoons finely chopped celery
- 2 tablespoons minced fresh flat-leaf parsley
- 2 garlic cloves
- 1 tablespoon capers
- 2 teaspoons fresh lemon juice
- 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.
- In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.
- Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. Brush with olive oil and sprinkle with salt and pepper. In an even layer, lay out the sliced cheeses and meats. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly.
- Meanwhile, to make the topping, combine all of the ingredients in a food processor and pulse a few times until chunky. Transfer to a large bowl and give it a taste. Adjust seasoning accordingly adding more salt or pepper as needed. The topping can be made ahead and refrigerated for up to 1 week. Serve the warm rolls with a spoon for or two of the olive salad on top. Enjoy!
