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Spicy Italian Crescent Ring
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Ingredients
2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)
Steps
1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On ungreased
12-inch pizza pan, arrange rectangles in ring so short sides of
rectangles form a circle in center. (Dough will overlap; half of each
rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom
halves of rectangles. Top with half of the cheese. Layer salami, ham and
capocollo slices over cheese. Arrange pepper rings over top. Cover with
remaining half of cheese.
4 Bring each dough rectangle hanging over
side of pan up over stacked filling, tucking dough under bottom layer
of dough to secure it. Repeat around sandwich until entire filling is
enclosed (some filling might show a little but that is okay.) Sprinkle
with black pepper.
5 Bake 18 to 22 minutes or until dough is golden
brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes
before cutting into serving slices.
To drain the roasted red bell
peppers thoroughly, use a fine mesh strainer, then set on a few paper
towels to absorb any extra moisture.
*If you don’t like it spicy,
switch out the deli meats for a milder flavor, and swap in some ripe
olives instead of the hot pepper rings.
Source:
pillsbury.com
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