Category: olives

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

What is a Muffaletta Roll Up?

Tips and Suggestions

1. Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
2. Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
3. Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
4. Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

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Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.

Course Lunch

Cuisine American

Total Cost ($14.14 recipe / $2.02 serving)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7 servings (one 2 inch thick slice per serving)

Calories 593kcal

Author Jess – Budget Bytes

Equipment

• Food Processor
• Baking Sheet

Ingredients

Muffaletta Salad Ingredients

• ½ cup green olives* $1.73
• ½ cup Italian giardiniera mix $0.71
• 1 tsp dried Italian herbs $0.19
• 1 clove garlic, minced $0.05

Roll Up Ingredients

• 1 ball pizza dough $3.49
• 1 Tbsp flour, if needed for rolling out pizza dough $0.02
• 11 slices Provolone cheese $1.98
• 8 slices mozzarella cheese $1.44
• 10 slices of thin cut ham $1.98
• 15 slices of thin cut Italian salami $2.19
• 1 egg, beaten $0.22
• 1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

• Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

• Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
• Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
• Then, on top of your cheese layer, spread out Italian salami
• On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
• Add your last layer of cheese.
• Carefully roll up your dough, starting from one short end of the rolled out dough.
• Seal the dough gently with your finger tips to create a solid loaf.
• Brush egg wash over the entire loaf.
• Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
• Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 42g | Protein: 35g | Fat: 37g | Sodium: 2297mg | Fiber: 1g

how to make A Muffaletta Roll Up – step by step photos

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulse until chunky and small.

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Add 8 slices of mozzarella cheese on top.

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

Brush 1 beaten egg over the entire loaf.

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Sprinkle with 1 tsp sesame seeds.

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days. 

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

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