With this simple Spicy Italian Crescent Ring recipe, you can have all the zing of your favorite Italian sub wrapped in a delicate, flaky crust! This wonderful hot sandwich is excellent for parties, tailgates, family fun evenings, and even a quick dinner on busy weeknights.
It’s loaded with ham, pepperoni, 2 lovely melty cheeses, banana or pepperoncini peppers, and roasted red bell pepper. You’ll want to serve this fun, dippable crescent ring at every opportunity!
Who can say no to warm, delectable crescent rolls? I can’t! They always come out golden, with a crisp, flaky top and a wonderful soft within! When it came to create this Spicy Italian Crescent Ring, the thought of all that warm goodness wrapped around some of our favorite sandwich fillings was nearly too much for us. Making some tout suite a top priority!
Ingredients for Spicy Italian Crescent Ring Sandwich canned crescent rolls thinly sliced ham
pepperoni (or salami) spicy
mozzarella cheese provolone cheese roasted red bell pepper rings (jarred) pepperoncini or banana pepper rings egg coarse ground black pepper
The Best Spicy Italian Sub Crescent Ring Recipe
Making a sandwich crescent ring is one of those things that is so simple to execute but looks like a million dollars when completed. Such recipes are my favorites! Here are a few pointers I’ve picked up along the way to make the best (and one of the nicest) sandwich rings around.
To make this dish, you’ll need a pizza stone. A pizza stone absorbs moisture from whatever is baked on top of it, virtually avoiding the possibility of soggy bottoms. That’s why I enjoy baking more than just pizza on my. Biscuits, cookies, galettes, and hand pies, like this sandwich ring, come up with excellent crisp undersides when baked on a decent pizza stone.
A hot pizza stone produces a crisper bottom than a cold one. Just be careful not to burn yourself when assembling your crescent ring!
Arrange crescents in a circle on a circular pizza pan or pizza stone, with the wide ends of crescent roll triangles overlapping slightly in the middle to form a ring and the triangle points facing outward to form a sun shape.
Don’t be scared of the procedure. Crescent rolls are forgiving in this regard. Don’t be scared to gently pull or push on the center of the dough ring as you make it to get that nice center circle.
Build from the inside out. Don’t let your layers of ham, pepperoni, cheese, and peppers become too big. Maintain their height, narrowness, and confinement to the widest area of the dough ring.
Allow yourself plenty of time. Don’t be alarmed as you lay down your crescents, build your layers, then wrap the ends around to close the ring. Allow yourself plenty of time. Replace any that have fallen out of a layer. Catch and fold any wayward cheese or peppers with your triangle ends. Again, don’t be afraid to gently push in or pat out the exterior of your ring after folding it to achieve the desired form.
For a golden, rich color, use an egg wash. This recipe calls for brushing 1 beaten egg (the whole egg, but you could use just the white if you like) over the top of the crescent ring to create a nicely golden and somewhat crisp top. Without it, crescent rolls will lack deep, rich color. A nice ring = a good egg wash
A crescent ring is as beautiful as it is delicious! The peppers’ fiery, vinegary snap, the savory richness of the ham and pepperoni, all wrapped in delectably soft, warm crescent rolls. Eat it alone or with a basic ranch dressing or spicy marinara. “Hey, we’re having sandwiches!” will never be the same again.
INGREDIENTS
2 cans Refrigerated crescent rolls, 8 count
5 Provolone cheese slices, cut in half
9 oz deli ham, thinly sliced
6 ounces spicy pepperoni
jarred 1/2 cup diced roasted red bell pepper
1/2 cup pepperoncini or sliced banana peppers
1/4 teaspoon coarse black pepper
1 cup shredded mozzarella
1 big beaten egg
INSTRUCTIONS
Preheat the oven to 375°F.
To make 1/2 cup, dice enough jarred roasted red bell peppers. Take 1/2 cup pepperoncini rings. Place both on a paper towel to dry. Toss in a small bowl with 1/4 teaspoon coarse ground black pepper. Place aside.
Unroll the crescent rolls and cut them into triangles. Arrange crescents in a circle on a circular pizza pan or pizza stone, with the wide ends of triangles overlapping slightly in the middle to form a ring and triangle points facing outward to form a sun.
Arrange halved pieces of Provolone cheese around the crescent ring’s overlapping wide triangular end edge. Folded ham slices, a layer of spicy pepperoni (leftover pepperoni), a layer of the pepper mixture, and lastly the mozzarella cheese.
Bring the triangle point ends up and around the filling, fastening everything inside and tucking the points under the ring’s center to close it. Wash the dough with beaten egg using a brush. Add additional black pepper to taste.
Bake for 18-22 minutes, or until golden brown and the bottom is baked, in a preheated oven.
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