Spicy Italian Crescent Ring
A fun and tasty dish that's perfect for parties or family gatherings, featuring spicy meats and tangy mustard wrapped in flaky crescent dough.
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.
Notes
Serve warm with extra mustard or marinara sauce for dipping. Ideal for sharing at gatherings. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days.