Judy – This recipe was posted by Becky, LA 6-21-1998. Sounds yummy. Is it close? Kel
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Note from Becky's post: Here's a recipe I use here in south Louisiana adapted to be somewhat like the New orleans Muffuletta. I use the bread machine to make dough- frozen would do fine. You can change the ingredients to suit your taste. You could use any combination of meats and cheeses- I've done it with hot pepper cheese and shrimp- pizza sauce, cheese and pepperoni- feta, artichoke hearts,sun dried tomatoes,romano. So you see this is just something to go by- do your own thing.

NEW ORLEANS MUFFULETTA STUFFED BREAD(bread machine)

1/2 cup onion
1/2 cup bell pepper
1/2 cup Romano cheese -- grated
3/4 cup Ricotta cheese
1/4 cup ham -- chopped
1/4 cup pepperoni sausage -- chopped
2 cloves garlic -- chopped fine

BREAD DOUGH
1 1/2 cups warm water -- 80-100 degrees
2 tablespoons olive oil
4 cups bread flour
1/4 cup Parmesan cheese -- grated
1 teaspoon salt
2 teaspoons yeast

BREAD DOUGH
Add all ingredients to bread machine according to manufacturers directions.
Set machine on DOUGH setting.

PREPARATION
Roll bread dough into 20 x 15 inch rectangle.
Sprinkle each ingredient evenly over dough.
Roll jelly roll style to make 20 inch loaf.
Be sure to seal edges and ends carefully. Place seam side down on baking pan.

Let rise 45-60 minutes

Bake at 375 for 30 minutes. Cool on wire rack.
When partially cooled slice into 1 inch slices.

Serve warm or at room temperature.
Excellent for a buffet, picnic or as an appetizer.