Spicy Italian Crescent Ring
Recipe GLPRb8f69879142639
A showstopping savory ring made with flaky crescent roll dough arranged in a circle and filled with layers of Italian deli meats, provolone cheese, hot peppers, and roasted red peppers. Baked until golden and served warm as an impressive centerpiece for lunch or dinner.
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Ingredients
2 cans (8 oz each) refrigerated crescent dinner rolls
1/4 lb deli sliced capocollo
1/4 lb deli sliced ham
1/3 lb deli sliced hot salami
8 slices provolone cheese, halved
1/2 cup well drained hot pepper rings from a jar
1/2 cup well drained roasted red bell peppers from a jar
Directions
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or lightly grease it.
Open both cans of crescent roll dough. Unroll the dough from each can and separate along the perforated lines to create individual triangles. Do not use the perforations—instead, gently press the triangles together to form two large sheets of dough, and then press them together into one large rectangle, sealing any seams by pressing gently with your fingers.
Lay the large dough rectangle on the prepared baking sheet. Arrange it to form a circle by rolling the long edge toward the center, then continue wrapping the dough around itself in a spiral shape to create a ring, connecting the end to the beginning and pinching to seal.
Starting from the outside edge and working toward the center hole of the ring, layer the ingredients evenly over the dough: begin with the capocollo, followed by ham, then hot salami, layering the provolone cheese slices throughout. Distribute the hot pepper rings and roasted red bell peppers evenly over the top, draining them well before adding.
Fold the outer edge of the dough up and over the fillings, creating a rustic, gathered look. Some filling may peek through—this is expected and adds to the visual appeal.
Bake for 22–25 minutes, until the dough is golden brown and puffed. The cheese should be melted and the dough edges should be lightly crispy.
Remove from the oven and let cool for 2–3 minutes before slicing. Serve warm.
