🥘 Ingredients
The Ring
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/4 lb deli-sliced Genoa salami
- 1/4 lb deli-sliced pepperoni (large slices or sandwich style)
- 1/4 lb deli-sliced spicy capicola or honey ham
- 1.5 cups shredded Provolone or Mozzarella cheese
- 1/2 cup chopped banana peppers or pickled jalapeños (drained)
- 1/4 cup roasted red peppers, patted dry and chopped
The Spicy Glaze & Topping
- 2 tbsp unsalted butter, melted
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (adjust for heat!)
- 2 tbsp grated Parmesan cheese
🔪 Instructions
1. Prep the Oven
Preheat your oven to 375°F (190°C). Line a large round pizza stone or a large baking sheet with parchment paper.
2. Assemble the “Sun” Base
- Unroll both cans of crescent dough and separate them into 16 triangles.
- On your prepared baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center and the points facing outward (it should look like a sun or a star).
- Leave about a 5-inch opening in the center of the ring.
3. Layer the Filling
- Layer the salami, pepperoni, and capicola over the wide parts of the triangles near the center.
- Top the meat with the chopped peppers and then the shredded cheese.
- Make sure the filling stays in a nice, even mound around the inner circle.
4. Fold and Seal
- Bring the points of the triangles up over the filling and tuck them under the bottom layer of dough in the center.
- Some of the filling will peek through—that’s exactly how it should look!
5. Season and Bake
- Whisk the melted butter, Italian seasoning, garlic powder, and red pepper flakes together.
- Brush the glaze generously over the dough. Sprinkle with Parmesan cheese.
- Bake for 18–22 minutes, or until the crescent dough is deep golden brown and the cheese is bubbly.
🥗 Serving Suggestions
Let it cool for about 5 minutes before slicing so the cheese sets slightly. Serve with:
- Marinara sauce for dipping.
- Italian dressing (creamy or vinaigrette) as a side dip.
- A simple Arugula salad to cut through the richness.
Pro Tip: Pat your meats and pickled peppers dry with a paper towel before assembling. This prevents “soggy bottom” syndrome and ensures your pastry stays crisp!