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Hot Italian Sandwich Ring
Loaded with deli meats, cheese, and bold Italian flavor, this shareable bake is made for feeding a hungry crowd.
Ingredients
- 2 tsp (10 mL) oil
- 2 pkgs (8 oz./250 g each) refrigerated crescent roll dough (see cook’s tip)
- 6 slices provolone cheese
- 6 oz. (175 g) deli ham, sliced thin
- 3 oz. (90 g) deli pepperoni
- 2 oz. (60 g) capocollo or prosciutto (see cook’s tip)
- ½ cup (125 mL) roasted red pepper strips, drained and patted dry
- ¼ cup (60 mL) sliced peperoncini or banana peppers, drained and patted dry
- 1 egg white, whisked
- ½ tbsp (7 mL) sesame seeds
Directions
- Preheat the oven to 375°F (190°C). Lightly grease the Fully Glazed Large Round Stone with oil.
- Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles in a circle on the stone, with the wide ends overlapping in the center and the points facing outward. Leave a 5" (13-cm) opening in the middle. (The pointed ends will extend off the edge of the stone.) Gently press the center to flatten.
- Lay the cheese down in a circle, followed by the meats. Top with the roasted red pepper and peperoncini peppers.
- Bring the points of triangles up and over the filling, then tuck the points under the dough at the center to form a ring (some filling will show). Brush the top with the egg white and sprinkle with the sesame seeds. Bake for 25–30 minutes, or until it’s golden brown. Let it rest for at least 10 minutes.
Yield:
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 230, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 950 mg, Carbohydrate 9 g, Fiber 0 g, Sugars 2 g (includes 0 g added sugar), Protein 14 g
Cook's Tips:
Keep the crescent dough cold until you’re ready to use it, especially when you’re making rings or braids. Warm dough gets sticky, stretches too much, and won’t hold its shape.
If you don’t have prosciutto or capocollo, you can use more ham or pepperoni, or add any meat you’d like.
Let the ring rest for 10 minutes so the juices can settle back in. Or, carefully blot any excess with a paper towel right after baking.
Try serving with warmed-up marinara, or mix equal parts mayonnaise and Italian dressing for a creamy dipping sauce.
