Preheat oven to 375°F. Lightly spray 2 jelly-roll pans with cooking spray.

In a medium bowl, combine olives, peppers, onions, celery, ¼ cup olive oil, vinegar, oregano, salt, and pepper. Mix together and set aside. 

On a lightly floured work surface, divide bread dough in half. Take one of the pieces of dough and roll it out to a 9- x 13-inch rectangle. Transfer dough to a prepared pan. Lay one-half of the turkey over half of the dough, lengthwise. Lay one-half of the salami over the turkey. Drain the olive salad and spread one-half of it over the salami. Fold the dough over to cover the filling, and seal the edges by pressing them together with a fork or your fingers. Repeat with the remaining bread dough and ingredients on the second prepared pan. 

Brush both muffulettas with remaining ¼ cup olive oil.

With a sharp knife, make slits about 2 inches apart in the tops of the muffulettas. 

Bake for 30 minutes. 

Remove from oven; let cool briefly. Cut into thirds and serve with Strawberry Lemonade (page 203).

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)