Muffuletta Mini Pies

Name: Muffuletta Mini Pies
Prep time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 oz thinly sliced Genoa salami, coarsely chopped; 1 oz thinly sliced cooked ham, coarsely chopped; 1 oz thinly sliced mortadella (from deli), coarsely chopped; 1/4 cup Italian olive salad (from a jar); 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 tablespoon Watkins™ Sesame Seed; 1 oz slice Emmentaler or Swiss cheese, cut into 8 pieces

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By Pillsbury Kitchens

Updated Dec 10, 2014

Bake-Off® Contest 47, 2014

MaryJo Watkins
Scottsdale, Arizona

Muffuletta Mini Pies

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Prep Time 25 min
Total 50 min
Ingredients 7
Servings 8

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Ingredients

1 oz thinly sliced Genoa salami, coarsely chopped
1 oz thinly sliced cooked ham, coarsely chopped
1 oz thinly sliced mortadella (from deli), coarsely chopped
1/4 cup Italian olive salad (from a jar)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon Watkins™ Sesame Seed
1 oz slice Emmentaler or Swiss cheese, cut into 8 pieces

Make With

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 425°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix salami, ham, mortadella and olive salad.
Step
2

Unroll 1 pie crust on work surface. Using 3-inch round cutter, cut 8 rounds from pie crust. Place on cookie sheet 2 inches apart. Unroll remaining crust on work surface; sprinkle with sesame seed. With rolling pin, roll seeds into crust. Using same cutter, cut 8 rounds from crust.
Step
3

Spread about 1 1/2 tablespoons meat mixture onto each unseeded round to within 1/4 inch of edge. Top each with 1 piece of cheese. Place sesame seed rounds seed-side up over cheese. Press edges with fork to seal.
Step
4

Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.