Bourbon Street Muffuletta Braid

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup chopped green olives
• 1/4 cup chopped ripe olives
• 1/4 cup drained roasted red pepper, diced (from 7-oz jar)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons capers
• 1/2 teaspoon finely chopped garlic
• 1/4 teaspoon salt
• 2 (8 ounce) cans crescent rolls (can use refrigerated seamless dough sheet)
• 1 egg
• 1 teaspoon water
• 4 ounces thinly sliced ham
• 2 ounces thinly sliced genoa salami
• 4 ounces thinly sliced provolone cheese
• 4 ounces thinly sliced mortadella

Recipe

• 1 heat oven to 350°f line large cookie sheet with cooking parchment paper. in medium bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.
• 2 on large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-inch rectangle; press edges and perforations to seal. in small bowl, beat egg and water until well blended; brush thin layer over dough. reserve remaining egg mixture.
• 3 place ham lengthwise down center of rectangle in 6-inch-wide strip. layer ham with salami, cheese, olive mixture and mortadella. using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. brush remaining egg mixture over dough.
• 4 bake 25 to 35 minutes or until deep golden brown. cool on cookie sheet 10 minutes. cut crosswise into slices. serve warm.