The Dagwood Muffuletta Torte Best Recipes

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THE DAGWOOD MUFFULETTA TORTE

2015-10-24



The Dagwood Muffuletta Torte image

A hearty sandwich that makes a great meal for the entire family. Especially as a game night treat. We have even made them using a 5" mini springform pan to serve just the two of us.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients:

  • 32 ounces frozen bread dough, thawed (2 loaves)
  • 20 ounces frozen chopped spinach, thawed and well drained
  • 1 (14 ounce) jar artichoke hearts, drained and chopped
  • 1 (12 ounce) jar marinated roasted red peppers, drained (strips)
  • 6 ounces pitted ripe olives, drained
  • 1 lb fresh mushrooms, sliced
  • 8 ounces salami, thinly sliced
  • 8 ounces provolone cheese, thinly sliced
  • 8 ounces cooked ham, thinly sliced
  • 1 egg (plus 1 tbsp water to make an eggwash)

Steps:

  • Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
  • Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
  • Press spinach and red pepper strips between layers of paper towels, and set aside.
  • In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
  • Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
  • Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
  • Stir together egg and water. Brush on overhanging pastry edges.
  • Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
  • Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
  • Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.

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