Spicy Crescent Ring (Italian American)

This crescent ring is loaded with all the delicious flavours of an Italian sub, great for serving at parties or during busy weeknights.

2 (8 oz) cans Pillsbury refrigerated crescent dinner rolls
½ cup roasted red bell peppers, well-drained (from a jar)
8 slices provolone cheese, halved
⅓ lb deli sliced hot salami or pepperoni
¼ lb deli sliced ham or prosciutto
¼ lb deli sliced capocollo
½ cup hot pepper rings, well-drained (from a jar)

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12" pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)

Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over 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 but that is okay.) Sprinkle with black pepper.

Bake 18-22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5-10 minutes before cutting into serving slices.

To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

Makes 6-8 servings.

Cook's Notes: If you don't like it spicy, switch out the deli meats for a milder flavour and swap in some ripe olives instead of the hot pepper rings.