Ingredients
2 (8-oz.) cans refrigerated crescent dinner rolls
½ cup sliced roasted red bell peppers – drained very well
½ cup pepperoncini pepper rings or banana pepper rings – drained very well (I love using pepperoncini peppers!)
¼ tsp. fresh ground pepper
6 slices provolone cheese – cut in half
9 oz. thin sliced deli ham
8 oz. thin sliced deli Genoa salami
1 cup shredded mozzarella cheese
1 large egg – beaten
Italian Seasoning
Directions
Preheat oven to 375° F.
Dice enough jarred roasted red bell peppers to create ½ cup.
Measure ½ cup banana pepper or pepperoncini rings.
Place both on paper towel and pat dry.
Once dry, place in small bowl and toss with ¼ tsp. fresh ground black pepper. Set aside.
Unroll crescent rolls and separate into triangles. Arrange crescents on either an oiled round pizza pan or on a pizza stone to form a circle with the wide ends of triangles overlapping a little in the center to form a ring and the triangle points facing outward to make the shape of a sun.
Arrange halved slices of Provolone cheese around the overlapping wide triangle end edge of your crescent ring.
In order, layer the following on top of the provolone – the folded ham slices, Genoa salami, the pepper mixture, and then the mozzarella cheese.
Bring the point ends of the triangles up and around the filling, securing everything inside and tucking points under the center of the ring to seal it.
Use a brush to wash the dough with beaten egg.
Sprinkle with Italian Seasoning and more fresh black pepper.
Place in preheated oven and bake for 18-22 minutes or until golden brown and bottom cooked. Leave in a bit longer if the top is not a rich, golden brown.
Notes
• If you have a pizza stone, use it! It will help avoid a soggy bottom and I love how things bake nicely on a pizza stone – not just pizza!
• Shape it Like the Sun: Arrange crescents triangles on a round pizza pan or pizza stone to create a circle – the wide ends of crescent roll triangles should overlap a little in the center and form a ring and the points of the triangle should face outward to make the shape of a sun.
• Don’t Fear the Process: Crescent roll dough is pretty resilient. As you are creating the ring, it is okay to gently pull or push on the center of your dough ring to create the pretty center circle.
• Build it Up, Not Out: As you are layering the meats, cheeses, and peppers, check to make sure your layers are not getting too wide. Keep the layers in a narrow, neat stack and confined within the widest part of your dough ring.
• Do Not Rush: From laying out the crescent dough triangles, to layering the ingredients carefully, and then wrapping the ends of the dough around the stacked ingredients to seal the ring, don’t get frustrated. It is a bit tedious, but take your time, stay calm, and breathe. If some ingredients fall out of a layer, tuck it back into place. Use the triangle ends to corral and secure any stray cheese or peppers. Remember, don’t be afraid of the dough – once you have the pieces secured over the top and sealed, gently manipulate the dough to get the shape you want.
• Egg Wash: This step is important. You will not achieve a beautifully browned, crisp top without an egg wash. Deep, golden, rich color is what you want to see after baking. Beat 1 whole egg well and brush it over the top – it is easy, takes only a minute, and makes all the difference!
• Add-Ins: Feel free to add your favorite sub sandwich ingredients such as, black olives, onions, or anything else. Make sure that you do not build the stack too high or overstuff the ring to the point it will not seal properly.
• Dipping Sauces: Not only is dipping a sandwich fun, it allows each person to customize the flavor. Ranch dressing, spicy or regular marinara sauce, or a homemade herbed oil dipping sauce are perfect!
I make a homemade herbed oil dipping sauce (which can also be drizzled on the sandwich):
Herbed Oil Dipping Sauce
½ cup Good Quality Olive oil
A pinch of dried Basil or 1 tsp. fresh basil – finely chopped
A pinch of dried Oregano or 1 tsp. fresh oregano – finely chopped
2-3 cloves of Garlic – grated or very finely minced
3-6 Tbsp. Balsamic Vinegar – divided
Grated fresh Parmesan cheese
Stir olive oil, herbs, garlic, and balsamic together in a small mixing bowl.
Sprinkle freshly grated parmesan over the top.