Ingredients
2 (8-oz.) cans refrigerated crescent dinner rolls
½ cup sliced roasted red bell peppers – drained very well
½ cup pepperoncini pepper rings or banana pepper rings – drained very well (I love using pepperoncini peppers!)
¼ tsp. fresh ground pepper
6 slices provolone cheese – cut in half
9 oz. thin sliced deli ham
8 oz. thin sliced deli Genoa salami
1 cup shredded mozzarella cheese
1 large egg – beaten
Italian Seasoning
Directions
Preheat oven to 375° F.
Dice enough jarred roasted red bell peppers to create ½ cup.
Measure ½ cup banana pepper or pepperoncini rings.
Place both on paper towel and pat dry.
Once dry, place in small bowl and toss with ¼ tsp. fresh ground black pepper. Set aside.
Unroll crescent rolls and separate into triangles. Arrange crescents on either an oiled round pizza pan or on a pizza stone to form a circle with the wide ends of triangles overlapping a little in the center to form a ring and the triangle points facing outward to make the shape of a sun.
Arrange halved slices of Provolone cheese around the overlapping wide triangle end edge of your crescent ring.
In order, layer the following on top of the provolone – the folded ham slices, Genoa salami, the pepper mixture, and then the mozzarella cheese.
Bring the point ends of the triangles up and around the filling, securing everything inside and tucking points under the center of the ring to seal it.
Use a brush to wash the dough with beaten egg.
Sprinkle with Italian Seasoning and more fresh black pepper.
Place in preheated oven and bake for 18-22 minutes or until golden brown and bottom cooked. Leave in a bit longer if the top is not a rich, golden brown.
