When you’re in the mood for something truly special, this dish will not disappoint. This is my favorite thing to cook because it’s so different from anything else I make and tastes amazing. Everyone in the house is always very happy to see this, and they like helping me assemble it.
Celebrations can also be held here in comfort. Absolutely no leftovers at the end of the night attest to the unanimous approval of all our visitors. My children’s friends regularly ask me to whip up a batch of this and bring it to their house as a snack or request that I bring it to their pool party potlucks. Everyone adores it!
The addition of crescent rolls elevates this Italian sub sandwich to the level of culinary art. In my role as a dipper, I like to lay forth several possibilities from which to pick. The Herbed Oil Dipping Sauce is a fan-favorite, both in my household and among those who have tried it. In the Notes, you’ll find the recipe I used. Before getting started, please read the Notes section as it contains important information. Most of it is stuff I wish I’d known before I made my first Italian Crescent Ring, so I felt obligated to write it down and share it with you guys in the hopes that it’s useful.
Ingredients
Two 8-ounce cans of supper crescent rolls from the fridge
12 cup of roasted red bell pepper slices, thoroughly drained
12 cup very well-drained pepperoncini or banana pepper rings (I prefer pepperoncini).
quarter of a teaspoon of freshly ground pepper
Slice the provolone cheese into 6 thin pieces.
9 ounces of deli-sliced ham with a thin slice.
Genoa salami from the deli, sliced thinly and weighing 8 ounces
Shredded mozzarella cheese equaling 1 cup
Ingredients: 1 large beaten egg, Italian seasoning, and salt and pepper to taste
It’s time to turn on the oven, so set the temperature to 375 degrees Fahrenheit.
Prepare 1/2 cup by dicing roasted red bell peppers from a jar.
Banana peppers or pepperoncini rings, a half cup’s worth.
Put them each on a paper towel and wipe them down.
When ready, transfer to a small bowl and stir with a quarter teaspoon of freshly ground black pepper. Put away from the way.
Spread out triangles by unrolling crescent rolls. Arrange the crescents in the shape of a sun on a round pizza pan or stone coated with oil, with the wide ends of the triangles overlapping slightly in the middle to form a ring.
Slices of Provolone should be arranged in a crescent around the overlapping wide triangular end edge.
Layer the folded ham pieces, Genoa salami, pepper mixture, and mozzarella cheese on top of the provolone.
Tuck the pointed ends of the triangles under the center of the ring to seal it, then bring the triangles up and around the filling.
Apply beaten egg to the dough with a pastry brush.
Additional fresh black pepper and Italian seasoning can also be added.
Bake for 18-22 minutes, or until bottom is golden and done, in an oven preheated to 400 degrees. If the top is not a deep golden brown, cook for a few minutes more.
Notes
Pizza stones should be put to good use. Pizza stones are great for evenly baking several kinds of foods, not just pizza, and this trick will help keep the crust from getting soggy.
The wide ends of the crescent roll triangles should overlap slightly in the middle to form a ring, and the tips of the triangles should face outward to produce the appearance of a sun when baked on a round pizza pan or pizza stone.
Don’t be alarmed by the method; crescent roll dough is surprisingly sturdy. In order to form the attractive center circle, it’s fine to tug or press on the center of your dough ring as you’re making the ring.
Make sure your layers aren’t getting too wide as you add the meats, cheeses, and peppers. • Build it up, not out. Do your best to keep the layers of dough within the broadest area of the ring.
Be patient as you lay out the crescent dough triangles, arrange the contents, then wrap the ends of the dough around the stacked ingredients to close the ring. It’s tedious, but if you take your time, relax, and breathe, you can get through it. If any of the layers loses any of its contents, simply tuck it back in. In case any stray peppers or cheese make their way out, simply use the triangular ends to corral and secure them. Do not be intimidated by the dough; after you get the parts sealed and in place, you can gently mold it into the desired form.
• Use an egg wash, as it is a crucial step. Without an egg wash, you won’t get that golden brown, crisp top. You want the final product to have a rich, deep color after baking, like a deep golden hue. To make a huge difference, quickly and easily, beat one entire egg and brush it on top.
Include whatever you like on your sub sandwich by clicking the “Add-Ins” tab. Be careful not to pile items too high or to overstuff the ring, since this could prevent a good seal.
Sandwich dipping is a lot of fun, and it also gives people a chance to make their meal taste exactly how they want it to. Perfect dipping sauces include ranch dressing, spicy or plain marinara sauce, or homemade herbed oil.
A homemade herbed oil dipping sauce (which may also be drizzled on the sandwich) that I whip up is as follows: