Recipes

New Orleans Stuffed Muffuletta Potato Rolls

Recipe from the Lamb Weston Sales, Inc, Kitchens

6 servings

INGREDIENTS & INSTRUCTIONS

QUANTITY	INGREDIENT
Lamb’s Supreme® Roasted Garlic Mashed Potatoes (Item#M18), thawed	6 cups
Parmesan cheese, grated	1/2 cup
Paul Prudhomme’s New Orleans seasoning	2-3 tbsp.
Eggs	12
New Orleans-style olive salad blend	6 oz.
Ham, thinly sliced	6 oz.
Salami, thinly sliced	6 oz.
Mortadella or bologna, thinly sliced	6 oz.
Cheese sauce, melted	24 oz.
Italian bread crumbs	3-4 cups
Flour	3-4 cups
Milk	1 cup
Mustard	1/2 cup
Salt and freshly ground pepper, to taste

Chef's Tip: For an authentic touch, serve as a sandwich in a deep fried hot dog bun. Drop frozen hot dog buns into hot oil and fry until golden brown. .

INSTRUCTIONS
In a bowl, mix together potatoes, cheese and New Orleans seasoning. Add 6 eggs to mixture one at a time. Fold in olive salad blend. Cover and chill for one hour. Once chilled, divide mixture into 6 portions. Pat out each into a 5-inch diameter circle. Place equal amounts of ham, salami and Mortadella in the center of each portion leaving 1/2-inch edge all around. Fold in half, pinching edges to seal. Roll into an oblong shape. Place in freezer for one hour. Preheat frying oil to 350°F. Mix together the bread crumbs, flour, salt and pepper. Set aside. In a separate bowl, mix together the remaining 6 eggs, milk and mustard. Set aside. Remove potato mixture from freezer. Dredge in egg mixture then pack on bread crumb mixture. Fry in hot oil until golden brown. Drain and keep hot. Serve on opened crispy hot dog bun and top with melted cheese sauce.

New Orleans Stuffed Muffuletta Potato Rolls

Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.