Muffuletta Roll

Ingredients:

• 1 cup olives with pimiento pepper, drain, dry and chop olives
• 1 tbsp. jardiniers, drain the liquid, dry the vegetables and chop
• 2 tbsp. l. chopped parsley
• 0.7 kg chilled pizza dough (see Note)
• Flour, for work
• 180 g thinly sliced ​​provolone cheese
• 180 g thinly sliced ​​salami
• 180 g thinly sliced ​​ham
• 120 g thinly sliced ​​mortadella
• 1 large egg, beaten
• 1 tbsp sesame seeds

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In a bowl, combine olives, pickled vegetables and parsley.
3. On a lightly floured work surface, roll out the dough into a 50 x 35 cm rectangle. Next, working from the shorter side, arrange slices of provolone cheese on half the dough, leaving a 2.5 cm border. Spread the salami evenly over the cheese, then arrange the ham and mortadella in the same manner. Sprinkle the salad and olives evenly on top. Roll the dough along the shorter side into a tight roll with the filling. Press and seal the open ends and tuck them under the roll.
4. Transfer the roll to the prepared baking sheet and brush with beaten egg. Sprinkle with sesame seeds, then use a sharp knife to make four horizontal slits across the surface of the roll to allow steam to escape.
5. Bake until golden brown, 35 to 40 minutes. (The cheese may ooze out the sides a little.)
6. Cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.
   
   

   Note

   
   To make the dough easier to work with, refrigerate it for 10-15 minutes before rolling it out.