Mini Italian Style Deli Cups

Mini Italian Style Deli Cups
  • Prep Time: 5
  • Total Time: 20
  • Servings: 12

Recipe Tags

About this Recipe


4 slices Schneiders® Salami, cut into thin strips
1 400gr prepared pie dough
3/4 cup shredded head lettuce
1/2 cup provolone cheese, shredded
2 tbsp sundried tomatoes, cut into thin strips
2 tbsp Kalamata olives, roughly chopped
1/4 cup artichoke hearts, drained and roughly chopped
Cooking spray


Preheat oven to 375 degrees. Lightly spray a 12 cup muffin pan. On a lightly floured surface roll out pie dough to about a ¼ inch thickness. Using a 3 to 4 inch cookie cutter, cut 12 rounds. Gently press each round into the cups of the muffin tin. Using a fork, pierce the bottom of each pie dough round twice. Bake on center rack of oven for 15 minutes or until golden brown. Remove from oven and allow to cool. Remove onto a platter. Divide lettuce, salami, cheese, sundried tomatoes, olives and artichokes between pie dough cups. Drizzle with your favorite mustard.


You can make the pie dough cups the day ahead and keep in an air tight container.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet