Spicy Italian Crescent Ring recipes
This recipe crafts a delightful Spicy Italian Crescent Ring, perfect for a hearty snack or light meal. It combines flaky crescent rolls with a savory filling of provolone, hot salami, ham, capocollo, roasted red peppers, and hot pepper rings, baked until golden. A quick and flavorful dish, it's ideal for entertaining or a satisfying weeknight treat, offering a spicy twist on a classic.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper (optional, for easy cleanup)
- 1 Cutting Board
- 1 Chef's knife
- 1 Pizza Cutter (for easy slicing)
Ingredients
Main
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper for non-stick baking and easy cleanup.
- Unroll both cans of crescent dinner rolls and separate the dough into 16 triangles.
- Arrange the triangles in a circle on the prepared baking sheet with the wide ends overlapping slightly in the center and the points facing outwards, forming a ring.
- Evenly layer the halved provolone cheese slices over the wide ends of the crescent roll dough, leaving the points free for folding.
- Distribute the deli sliced hot salami, ham, and capocollo over the cheese.
- Scatter the well-drained roasted red bell peppers and hot pepper rings over the meats, ensuring even coverage.
- Bring the outer points of the crescent dough triangles over the filling and tuck them under the wide ends in the center, firmly pinching all seams to seal the ring completely.
- Bake in the preheated oven for 20-25 minutes, or until the crescent ring is golden brown and the cheese is melted and bubbly.
- Let the crescent ring cool on the baking sheet for 5-10 minutes before slicing and serving warm.
Notes
Ensure all ingredients, especially the roasted red bell peppers and hot pepper rings, are thoroughly drained to prevent a soggy crust. A well-drained filling is crucial for texture. When arranging the crescent rolls, firmly pinch all seams to create a robust base that holds the filling securely during baking. For a beautifully golden-brown and slightly glossy crust, consider a light egg wash (beaten egg with a splash of water) brushed over the dough before baking. Don't overfill the ring; maintain balance for even cooking and easier handling. Serve with a side of marinara or a spicy aioli for an extra flavor boost.