Why Make This Recipe
The Spicy Italian Crescent Ring is a fun and tasty dish that makes a perfect appetizer or snack for parties, game days, or family gatherings. It’s easy to prepare and packed with delicious flavors. The combination of spicy meats and tangy mustard wrapped in flaky crescent dough will please everyone. You can also customize it to your liking, making it a versatile choice for any occasion.
How to Make Spicy Italian Crescent Ring
Ingredients:
- 2 8-oz cans refrigerated crescent roll dough
- 1/4 cup spicy brown mustard (or Dijon)
- 8 slices provolone cheese
- 8 slices spicy salami
- 8 slices hot capicola or spicy ham
- 8 slices pepperoni
- 1/4 cup sliced pepperoncini (drained)
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the dough: Open both cans of crescent rolls. Separate the triangles. Arrange them in a circle on the baking sheet, overlapping the wide ends in the center to form about a 5-inch circle. The points should face outward like a sun.
- Add mustard: Spread the spicy brown mustard evenly around the base of the crescent rolls near the center.
- Layer fillings: Place the provolone cheese slices over the mustard. Add the salami, capicola, and pepperoni slices evenly around the ring. Scatter the sliced pepperoncini on top. Sprinkle with red pepper flakes if you want extra heat.
- Fold and seal: Carefully lift the pointed ends of the crescent rolls over the filling and tuck them under the center to seal. Continue until the whole ring is wrapped.
- Brush & season: Brush the top with the beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
- Bake: Place in the oven and bake for 20–25 minutes, or until the crescent dough is golden brown and cooked through.
- Cool slightly: Let the ring rest for 5 minutes before slicing into wedges. Serve warm with extra mustard or marinara sauce for dipping.
How to Serve Spicy Italian Crescent Ring
Serve the Spicy Italian Crescent Ring warm, cut into wedges. It pairs well with extra spicy brown mustard or marinara sauce for dipping. This dish is great for sharing, making it ideal for gatherings.
How to Store Spicy Italian Crescent Ring
If you have leftovers, store the Spicy Italian Crescent Ring in an airtight container in the refrigerator. It can stay fresh for about 2–3 days. To reheat, pop it in the oven for a few minutes until warmed through, or use a microwave for quick heating.
Tips to Make Spicy Italian Crescent Ring
- Feel free to switch up the meats or cheeses based on what you have. Ham, turkey, or different cheeses can work well too.
- You can add more veggies like diced bell peppers or onions for additional flavor and texture.
- If you love heat, don’t skip the crushed red pepper flakes or use spicier meats.
Variation
You can make a vegetarian version by replacing the meats with roasted vegetables, like bell peppers, zucchini, or mushrooms, and using a different cheese to keep it flavorful.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare the filling and assemble the ring ahead of time. Cover it and store it in the fridge until you are ready to bake.
2. What can I serve with the Spicy Italian Crescent Ring?
This ring goes well with dips like marinara sauce, garlic butter, or ranch dressing.
3. Can I freeze leftovers?
Yes, you can freeze leftover pieces in an airtight container. Rewarm in the oven when ready to eat.
Spicy Italian Crescent Ring
Ingredients
Dough and Base
- 2 cans 8-oz cans refrigerated crescent roll dough Use refrigerated crescent roll dough.
- 1/4 cup spicy brown mustard or Dijon Can also use Dijon mustard.
Cheeses and Meats
- 8 slices provolone cheese
- 8 slices spicy salami
- 8 slices hot capicola or spicy ham
- 8 slices pepperoni
Toppings
- 1/4 cup sliced pepperoncini Ensure it is drained.
- 1/4 teaspoon crushed red pepper flakes Optional, for extra heat.
- 1 large egg, beaten For egg wash.
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Open both cans of crescent rolls. Separate the triangles. Arrange them in a circle on the baking sheet, overlapping the wide ends in the center to form a 5-inch circle, with points facing outward.
Assembly
- Spread the spicy brown mustard evenly around the base of the crescent rolls near the center.
- Layer the provolone cheese slices over the mustard and add salami, capicola, and pepperoni slices evenly around the ring. Scatter the sliced pepperoncini on top. Sprinkle with red pepper flakes if desired.
- Carefully lift the pointed ends of the crescent rolls over the filling and tuck them under the center to seal.
- Brush the top with the beaten egg and sprinkle with Parmesan cheese and Italian seasoning.
Baking
- Bake in the oven for 20–25 minutes or until the crescent dough is golden brown and cooked through.
- Let the ring rest for 5 minutes before slicing into wedges.
