We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    9K
  • Print
    127K
  • Pinterest
    4K
  • Email
    7K
  • Facebook
    1K

Spicy Italian Crescent Ring

(82)
  71 reviews
  • 10 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings
  • Pinterest
    4K
  • Facebook
    1K
  • Save
    9K
  • Email
    7K
  • Print
    127K

This crescent ring is loaded with all the delicious flavors of an Italian sub, great for serving at parties or during busy weeknights.

Shawn Syphus Shawn Syphus
March 9, 2015

Ingredients

2
cans (8 oz each) 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)

Steps

  • 1 Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  • 2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  • 3 Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  • 4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  • 5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
  • 1 Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  • 2 Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  • 3 Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  • 4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  • 5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Expert Tips

To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then place on a few paper towels to absorb any extra moisture.

If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
15g
77%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
2010mg
84%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
10g
Protein
28g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved