This was a fun Saturday night dinner to make with the kids. It's easy enough to prepare, and pretty delicious as well. I served this with steamed broccoli and potato salad. It was the perfect combination of flavors and textures.
- 2 cans of refrigerated crescent rolls (8oz each)
- 1/2 cup roasted red peppers from the jar (well drained and sliced)
- 8 slices provolone cheese, halved
- 1/3 pound sliced hot salami
- 1/4 pound sliced ham
- 1/4 pound sliced sweet capocolla
- 1/2 cup banana pepper rings from jar (well drained)
- sesame seeds (optional for garnish)
Unroll both cans of dough, and separate them into 8 rectangles.
Arrange them so the bottoms slightly overlap making a sun shape.
Arrange the drained and sliced roasted red peppers around the ring.
Top the peppers with half of the cheese.
Layer the salami, ham and capocolla slices over the cheese.
Arrange the banana pepper rings on top of the meat.
Finally, add the rest of the cheese on top.
Fold each of the rectangle dough pieces up and over the ring, and tuck the dough underneath to secure it. Some of the filling may show. Sprinkle with pepper and sesame seeds.
Bake at 375 for 20-25 minutes until golden brown on top.
We ended cutting into ours and putting it back in the oven, the underneath was a little doughy and undercooked from it all being bunched up under there. So you may need to bake a little longer, or slice then return to the oven like we did so the heat can get under and in-between each slice. Cheers!
Adapted from: Spicy Italian Crescent Ring