Description
There are recipes made to impress, and then there are those that not only look spectacular but deliver bold, mouthwatering flavor in every bite.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/3 lb sliced hot capicola or spicy salami
- 1/3 lb sliced deli ham
- 1/3 lb sliced pepperoni
- 6 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup roasted red bell peppers, drained and sliced
- 1/4 cup sliced banana peppers or pepperoncini
- 1 tablespoon Italian seasoning
- 1 egg, beaten (for egg wash)
- Optional: marinara sauce or spicy aioli for dipping
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat.
Unroll crescent dough and separate into triangles. Arrange the triangles in a circle with the wide ends overlapping in the center (they should form a sun shape) and the points facing outward.
On the widest part of the ring (the inner circle), layer the meats — start with ham, then spicy salami, then pepperoni. Top with provolone slices and shredded mozzarella. Scatter the red bell peppers and banana peppers evenly. Sprinkle Italian seasoning over the top.
Carefully bring the pointed ends of the dough triangles over the filling and tuck them under the inner ring to form a wreath. It’s okay if some filling peeks out — that’s part of the charm! Brush the top with beaten egg.
Bake for 20–25 minutes, or until golden brown and crescent dough is fully cooked. Let cool slightly before slicing and serving with your favorite dipping sauce.
Notes
Chill your dough slightly before working with it to prevent tearing. Layer meats strategically: place drier meats (like ham) on the bottom to avoid sogginess. Use a serrated knife and wait 5 minutes after baking before cutting for clean edges.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
- Fat: 24 g
- Carbohydrates: 32 g
- Protein: 18 g
Keywords: Italian Crescent Ring