Who can resist warm, delicious crescent rolls? I can’t! They always bake up so deliciously golden with a crisp, flaky outside and heavenly soft inside! When it came time to make this Spicy Italian Crescent Ring, just the prospect of all that warm goodness wrapped around some of our favorite sandwich makings was almost more than we could bear. Making some tout suite become an A-#1 priority!
INGREDIENTS
- 2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 8slices provolone cheese, halved
- 1/4lb deli sliced ham
- 1/2cup roasted red bell peppers (from a jar), drained, patted dry
- 1/3lb deli sliced hot salami
- 1/4lb deli sliced capocollo or prosciutto
- 1/2cup hot pepper rings (from a jar), drained, patted dry
- 1/8teaspoon black pepper
How to Make Spicy Italian Crescent Ring
-
1- Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
-
2- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
-
3- Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham. Top with roasted red bell peppers, salami and capocollo slices over ham. Arrange pepper rings over top. Cover with remaining 8 cheese halves.
-
4- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
-
5- Bake 23 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
