Submitted by: Hannah

Attributed to: Hannah

Category: Appetizers

Description: We love making this sandwich for parties. One of the secrets to making this 

successful is to cook it on a wire rack with parchment paper, which allows the bottom of the 

pastry to cook all the way through without sticking to the rack.

Prep time: 20 minutes

Cooking time: 60 minutes

Servings: 8

Difficulty rating: 1

Ingredients:

2 (8-ounce) cans refrigerated Pillsbury crescent rolls

8 slices Provolone cheese, halved

1/4 pound Deli-sliced ham

1/2 cup Roasted red bell peppers (from a jar), drained, patted dry

1/3 lb Deli-sliced hot salami

1/4 lb Deli-sliced capocolla or prosciutto

1/2 cup Hot pepper rings (from a jar) or pickled giardiniera, drained, patted dry

1/8 teaspoon Black pepper

Special tools/utensils needed:

Rimmed baking sheet, wire cooling rack, parchment paper

Directions:

1. Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, 

arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will 

overlap. Dough ring should look like the sun.

3. Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham. Top with roasted red bell peppers, salami and capocollo slices over ham. Arrange pepper rings over top. Cover with remaining 8 cheese halves.

4. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to 

secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). 

Sprinkle with black pepper.

5.  Bake 23 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 

minutes before cutting into serving slices.