Try this Spicy Italian Crescent Ring recipe, or contribute your own.
- Carbohydrate 0.798933333333333 g
- Cholesterol 25.76 mg
- Fat 9.93813333333333 g
- Fiber 0 g
- Protein 9.54986666666667 g
- Saturated Fat 6.37578666666667 g
- Serving Size 1 1 Serving (100g)
- Sodium 327.04 mg
- Sugar 0.798933333333333 g
- Trans Fat 0.5152 g
- Calories 131 calories
Step-by-step
- Get the Full Instructions HERE Ingredients : 2 cans (8 oz) pillsburyâ„¢ refrigerated crescent dinner rol, 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)
Jarred roasted red bell peppers and hot pepper rings carry excess liquid that will quickly compromise the structural integrity of the surrounding dough, so blot both components thoroughly on paper towels before layering. Arranging the crescent triangles in a wide circle requires a baking sheet measuring at least 15 inches across, a constraint that demands careful measurement in smaller cooking spaces where standard pans might prove too restrictive. Doubling the batch for larger gatherings necessitates working in sequential rounds rather than crowding the oven, because packing two baking sheets onto a single rack restricts airflow and prevents the pastry from browning evenly. Maintaining a consistent oven temperature of 375 degrees Fahrenheit ensures the butter within the laminated dough renders and creates flaky layers before the internal cured meats release excessive grease. Overlapping the wide bases of the dough triangles too tightly creates a dense, undercooked center ring, while spacing them too far apart allows the melted provolone cheese and meat fillings to leak onto the pan during baking. Slicing the assembled ring requires a serrated bread knife used with a gentle sawing motion to prevent the compressed layers of ham, hot salami, and capocollo from tearing.
