Muffuletta Sandwiches

muffuletta sandwiches Lunch
Muffuletta Sandwiches
  • Prep 20 min
  • Total 30 min
  • Servings 4


  • 2 cups (500 mL) Bisquick* Mix
  • 1/2 tsp (2 mL) dried basil leaves
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 1/2 cup (125 mL) water
  • 1/4 cup (50 mL) finely chopped pimiento-stuffed green olives
  • 1/4 cup (50 mL) Italian dressing
  • 4 thin slices (about 4 oz) cooked ham (from deli)
  • 12 thin slices (about 4 oz) hard salami
  • 4 slices (about 3 oz) provolone cheese


  • 1
    Heat oven to 425ºF. In medium bowl, stir Bisquick mix, basil, Parmesan cheese and water until soft dough forms. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to form a ball. Knead 10 times. On ungreased baking sheet, pat dough into 8-inch square. Cut into 4 (4-inch) squares; separate slightly.
  • 2
    Bake 8 to 10 minutes or until golden brown. Remove from baking sheet to cooling rack; cool 5 minutes.
  • 3
    Meanwhile, in small bowl, mix olives and italian dressing.
  • 4
    With serrated knife, split biscuits. On botton halves, spread olive mixture. Layer ham, salami and provolone cheese on olive mixture. Top with biscuit tops.

  • Serve-With: Serve the sandwiches with cut-up fresh fruit, chips and lemonade.
  • Special Touch: Serve these deli-style. Wrap the sandwiches in brown or white parchment paper, and top each with an olive and frilly toothpick.

No nutrition information available for this recipe

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