Muffuletta Hand Pies

Muffuletta Hand Pies



Creole Olive Salad, recipe to follow

Single Pie Dough

6 slices cooked ham

6 slices salami

4 slices mozzerella

4 slices provolone

1 tablespoon canola oil

1 tablespoon seeds, preferably sesame seeds




Preheat the oven to 400 degrees. Roll out the pie dough until its about 14" in diameter and cut in half. Put about 2 tablespoons of the olive salad on the bottom of half each hand pie, leaving a 1" border of dough on the edges. Layer on the ham, salami, and cheeses. Top the meats and cheese with more olive salad. Fold over the other half of each pie dough and twist the edges together to seal the hand pie. Place each hand pie on a greased baking sheet. Brush on a bit of canola oil and sprinkle seeds over the top of each pie. Bake for about 40-45 minutes, or until the pies are golden brown.

For Creole Olive Salad:


1 cup pimento stuffed queen olives, chopped

1 cup pitted kalamata olives, chopped

2 tablespoons minced

2 tablespoons minced shallots

2 tablespoons chopped parsley

2 teaspoons minced garlic

1 teaspoon crushed black pepper


In a mixing bowl, add all of the ingredients and mix well. Refrigerate until ready for use. Keeps in refrigerator in a sealed jar for 1 week. 



Caleb Chancey is a Son, Brother, Husband, Father, Musician, and Photographer. He loves people, cooks food, drinks beer, & plays the baritone ukulele. A proud resident of Birmingham, AL.