This Spicy Italian Sub Crescent Ring is a great way to serve a crowd. It's loaded with all of your favorite Italian sub flavors, then baked in buttery, flaky crescent roll dough. I like to serve it with a good dollop of mayonnaise and Sarah Jane's Jalapeno Mustard. Yum! #crescentring #ItalianSubRecipe #SarahJanes
Your favorite jalapeño or spicy mustardI prefer Sarah Jane’s Jalapeno Mustard
1/2cupwell-drained banana pepper ringsmay substitute pepperoncini slices, if you prefer a more spicy option
1/2cupwell-drained roasted red bell peppers
8slicesprovolone cheeseeach cut in half
1/2lb.sliced salami
1/2lb.sliced smoked ham
2medium tomatoesthinly sliced
1/3cupshredded Parmesan
1egg beaten with 1 Tbs. water to make an egg wash
2Tbs.grated Parmesan cheese
Dressing
1/4cupmayonnaise
1/4 cup sour cream
spicy mustard as desired
Instructions
Make the Crescent Ring
Preheat the oven to 375 degrees F. Unroll both cans of dough; separate into 8 rectangles, pressing center seam of each rectangle together with your fingers.
On a greased pizza stone or pizza pan, arrange dough rectangles forming a ring, letting it hang over the edge of the pizza stone.
Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami and ham slices over cheese, drizzle the desired amount of the jalapeño mustard next, then arrange the pepper rings over the top; cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with prepared dressing on top or on the side.
Make the Dressing
Combine the mayonnaise, sour cream and desired amount of mustard, stirring until well combined.