Ingredients for The Dagwood Muffuletta Torte
- Frozen Bread Dough
- Frozen Chopped Spinach
- Artichoke Hearts
- Marinated Roasted Red Peppers
- Pitted Ripe Olives
- Fresh Mushrooms
- 6 ounces salami, thinly sliced
- Provolone Cheese
- Cooked Ham
- Egg
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How to Make The Dagwood Muffuletta Torte
- Preheat oven to 375°F (190°C).
- Slice the crusty Italian bread horizontally into three equal layers. Gently remove some of the inner bread to create a shallow base for the filling. (Don't discard the bread; it makes great croutons!)
- Brush both sides of each bread layer with olive oil. Season with oregano, garlic powder, salt and pepper.
- Layer the bottom bread slice in a baking dish (9x13 or equivalent).
- Spread half of the Italian olive salad over the bottom bread layer.
- Arrange half of the salami slices over the olive salad.
- Top with half of the mozzarella slices, followed by half of the tomato slices.
- Repeat layering with the remaining bread slice, olive salad, salami, mozzarella, and tomatoes.
- Place the top bread slice on the layered filling.
- Lightly brush the top bread layer with olive oil.
- Bake for 55 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
8g
Fat
40g
Carbs
3g
