Looking to celebrate Mardi Gras with a unique and festive appetizer? Then these oven-baked muffuletta empanadas are just what you’re looking for. Each empanada is stuffed with capicola, mortadella, salami, provolone cheese, and just the tiniest bit of Italian olive spread. After they are baked to golden brown perfection, you simply serve them topped with additional Italian olive spread and a light sprinkling of sesame seeds.
After visiting New Orleans for the first time earlier this year, I have definitely come to appreciate why people rave about Louisiana’s food so much, especially the muffulettas. Thankfully, B.O.B. Bob and I were lucky enough to have the famous sandwich twice while on our vacation there, in the two most popular and historical locations within the city. While we felt both versions were utterly amazing, we both agreed that we liked the sandwich best when it was served slightly toasted and warm instead of cold or at room temperature. With that being said, here’s my idea of the perfect muffuletta appetizer to serve this year in celebration of Mardi Gras; toasted, warm, and smothered in Italian olive salad.
Ingredients:
- 4 Slices Deli Capicola
- 4 Slices Deli Mortadella
- 6 Slices Deli Genoa Salami
- 4 Slices Deli Provolone
- 1 (12-Count) Package of Frozen Puff Pastry Empanada Dough, Thawed
- 1 Cup Italian Olive Salad
- Sesame Seeds
Directions:
- Preheat oven to 350 degrees.
- Cut each slice of capicola, mortadella, salami, and provolone into 6 pie-shaped pieces.
- Place two pie-shaped pieces of capicola on the lower half of each empanada round, followed by two pie-shaped pieces of mortadella, three pie-shaped pieces of salami, and finally two pie-shaped pieces of provolone.
- Top with just a little bit of the olive salad. Approximately 1/2-teaspoon.
- Fold the upper half of each empanada round over the lower half and then crimp the edges with the tines of a fork.
- Place the empanadas on a Silpat or parchment paper-lined baking sheet.
- Bake for 15 to 18 minutes, or until golden brown.
- Serve the empanadas topped with the remaining olive salad and a sprinkling of sesame seeds.
Suggestions:
- The best way to thaw frozen empanada dough is to place it in the fridge overnight.
- Cutting the deli meat and cheese into pie-shaped pieces helps it to better fit on the empanada rounds.
- You will use more slices of salami because it typically comes in a smaller size than most other deli lunch meat.
- I used Boscoli Italian Olive Salad in this recipe. If you can’t find something similar in your local market, combine 1/2 cup of finely chopped mixed olives with 1/2 cup of finely chopped giardiniera, and then mix in a tablespoon or two of extra virgin olive oil.
- Do not over-fill your empanadas or else you will find it difficult to seal them properly.
- You can fill the empanadas ahead of time, tightly cover them with foil, and then place them in the refrigerator until you are ready to bake them. I wouldn’t refrigerate them for over a day or two though.
Improvements:
- Grind a little bit of fresh black pepper over the filling of each empanada before you seal it.
- Double this recipe if you are serving these as a party appetizer. They’ll go quickly.
- Mix a tablespoon of creole mustard into the olive spread.
Ingredients:
- 4 Slices Deli Capicola
- 4 Slices Deli Mortadella
- 6 Slices Deli Genoa Salami
- 4 Slices Deli Provolone
- 1 (12-Count) Package of Frozen Puff Pastry Empanada Dough, Thawed
- 1 Cup Italian Olive Salad
- Sesame Seeds
Directions:
- Preheat oven to 350 degrees.
- Cut each slice of capicola, mortadella, salami, and provolone into 6 pie-shaped pieces.
- Place two pie-shaped pieces of capicola on the lower half of each empanada round, followed by two pie-shaped pieces of mortadella, three pie-shaped pieces of salami, and finally two pie-shaped pieces of provolone.
- Top with just a little bit of the olive salad. Approximately 1/2-teaspoon.
- Fold the upper half of each empanada round over the lower half and then crimp the edges with the tines of a fork.
- Place the empanadas on a Silpat or parchment paper-lined baking sheet.
- Bake for 15 to 18 minutes, or until golden brown.
- Serve the empanadas topped with the remaining olive salad and a sprinkling of sesame seeds.
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Mardi Gras Cream Cheese King Cake Croissants
Cajun Lentil Soup with Andouille Sausage
When it comes to Mardi Gras food, po’ boy sandwiches, jambalaya, and shrimp étouffée are the norm. However, this unique Mardi Gras recipe round-up is a bit more creative. You’ll find recipes like muffuletta empanadas and king cake croissants, not to mention several Cajun soup, stew, and chowder recipes. If you’re looking for unique and creative Cajun Mardi Gras recipes, we’ve totally got you covered. CLICK HERE for the recipes.
Make sure to check out all of the other great “Mardi Gras Recipes” below. A huge thanks to Hezzi-D’s Books and Cooks for hosting this event.
- Cajun Chicken Pasta from Jolene’s Recipe Journal
- Chicken and Sausage Gumbo from The Spiffy Cookie
- Fastelaynsboller from Culinary Adventures with Camilla
- King Bundt Cake from The Redhead Baker
- King’s Cake Cinnamon Rolls from Kate’s Recipe Box
- Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks
- Muffaletta Salad from A Day in the Life on a Farm
- Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Shrimp and Grits from Cindy’s Recipes and Writings
- Shrimp Creole from Caroline’s Cooking
- Shrimp Dirty Rice from Palatable Pastime
- Shrimp Etouffee from House of Nash Eats
