Muffuletta Palmiers

Muffuletta Palmiers

Theses Muffuletta Palmiers are full of flavor from mozzarella and provolone cheese, genoa salami, and capicola ham. Pictured with Jambalaya Tartlets.

Muffuletta Palmiers
Yield: 13
  • 1 sheet frozen puff pastry
  • ¹⁄³ cup muffaletta salad*, well drained
  • ¼ cup shredded mozzarella cheese
  • ¼ cup shredded provolone cheese
  • 3 tablespoons chopped genoa salami
  • 3 tablespoons chopped capicola ham
  • 1 large egg
  • 1 tablespoon water
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Let puff pastry sheet thaw slightly but not completely. (Puff pastry will be easier to work with if it is slightly firm.)
  4. Blot muffaletta salad on paper towels to remove excess oil. Spread evenly over puff pastry, leaving a 1-inch border on each short side. Scatter cheeses over salad, and scatter meats over cheese.
  5. Firmly roll up both short sides of puff pastry, meeting in the center. Using a serrated knife, cut ½-inch slices, and place 2 inches apart on prepared baking sheet.
  6. In a small bowl, combine egg
  7. and water, whisking to blend. Using a pastry brush, brush slices with egg wash.
  8. Bake until golden brown, approximately 15 minutes.
  9. Serve immediately.
*Look for jars of this Italian-style olive salad on the pickle aisle of most grocery stores. We used Alpino Authentic New Orleans Style Muffaletta.
From TeaTime January/February 2016

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