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Mock Muffuletta Hand Pies

  • Servings:

    Makes 9 hand pies as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    15 minutes


1 Hannaford Rolled Pie Crust
1/2 cup chopped provolone cheese slices
1/4 cup chopped dry salami slices
1/4 cup Taste of Inspirations Pitted Olives Jubilee, chopped
1 large egg, beaten
Mock Muffuletta Hand Pies


1. Center a rack in oven and heat to 400 degrees.
2. Unroll pie crust on a lightly floured surface. Using a 4" round cookie cutter, cut out nine rounds, rerolling scraps as needed.
3. Combine cheese, salami, and olives in a small bowl. Spoon about 1 1/2 tablespoons into the center of each dough round, leaving a 1/2" border (do not overfill pies; you may have some filling left over). Brush beaten egg over border, then fold dough over filling and crimp edges with a fork to seal. Cut a few slits to allow steam to escape, then brush tops with more egg.
4. Transfer hand pies to a parchment-lined baking sheet and bake until golden brown, about 15 minutes. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, October - November 2021


Nutritional Facts
Servings Makes 9 hand pies
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 6 g (30%)
Cholesterol 40 mg (13%)
Sodium 440 mg (18%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 0 g (0%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a