Posts Tagged ‘salami’


Italian Crescent Ring

December 18, 2015

20151115 Italian Crescent Ring

D loves Italian sandwiches. I love hot appetizers. This combines the best of both. Ever better: it can be prepared ahead of time. Once it is assembled, simply cover it in plastic wrap and refrigerate until you want to bake it.

You will need:

  • 2 cans (8 oz each) crescent roll dough
  • 3 oz prosciutto
  • 5 oz hard salami
  • 12 oz roasted red peppers, drained and patted dry and roughly chopped
  • 12 oz banana peppers, drained and patted dry and roughly chopped (choose mild or hot depending on your taste preference)
  • 6 oz provolone slices
  • Salt and pepper, to top

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Form a ring with the dough, overlapping the wide ends and allowing the points to stick out.
  3. Layer the prosciutto and salami along the wide ends around the ring.
  4. Top with the roasted red and banana pepper pieces.
  5. Top with the provolone.
  6. Pull the pointed ends over the top of the filling and tuck under the wide end.
  7. Sprinkle top of the dough with a little salt and pepper.
  8. Bake 15-20 minutes, or until the dough is golden and the cheese melted.
  9. Allow to cool at least 5 minutes before removing from the baking sheet.
  10. Serve as a ring or cut into slices.


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