I love the flexibility this Spicy Italian Crescent Ring offers. The first time my daughter helped me make it, she wanted to swap the pepperoncini with jalapeños, just to up the spiciness. The beauty of it is you can easily adjust the ingredients based on what’s in the fridge. That’s family cooking for you – adaptable and full of little tweaks. Making meals that connect us, even amid chaos, means everything. With its sharp flavors and oozing cheese tucked inside the golden crescent dough, it’s comfort food at its best.
Even if you’re not too familiar with cooking, don’t sweat it. Trust me, if my kids and I can whip this up without much fuss, anyone can. You’ll find it’s more about layering and a bit of folding than anything else. It’s a rewarding experience and a great way to introduce the youngsters to some beginner-friendly cooking steps. And, oh boy, the scent when it’s baking – nothing compares!
So, if you’re looking for a dish that brings warmth and smiles to the dining table without too much hassle, this recipe might be right up your alley. Follow along, give it a whirl, and don’t be surprised if it becomes a regular in your meal rotation too!
How to Make Spicy Italian Crescent Ring
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Ingredients:
- 2 packages of 8-count refrigerated crescent dough
- 5 slices of Provolone cheese, cut in half
- 9 oz of thinly sliced deli ham
- 6 oz of spicy pepperoni
- 1/2 cup of diced jarred roasted red bell peppers
- 1/2 cup of pepperoncini or banana pepper rings
- 1/4 teaspoon of coarse ground black pepper
- 1 cup of shredded mozzarella cheese
- 1 large egg, beaten
Directions:
- Start by preheating your oven to 375° Fahrenheit to ensure it’s ready for the crescent ring.
- Drain the red bell peppers and take 1/2 cup of the pepperoncini rings; then mix both in a bowl with coarse ground black pepper. Set aside once combined.
- Unroll the crescent dough into triangles, placing them in a circle on a baking sheet, overlapping slightly at the base to form a ring.
- Arrange the halved Provolone cheese along the outer circle. Follow this with ham, pepperoni, then the red pepper mixture, and top it all with mozzarella cheese.
- Fold the narrower ends of the crescent triangles over the fillings and tuck them underneath at the center to secure all ingredients.
- Brush the entire surface of the dough with a beaten egg for a glossy finish and sprinkle some extra pepper.
- Bake the ring in your preheated oven for about 18-22 minutes. It should be a nice golden brown on top and cooked through on the bottom.
Ingredient Substitutions:
If you’re low on Provolone, feel free to use American or Swiss cheese for a different but equally tasty twist. No pepperoncini? Jalapeños or mild chili peppers can add a delightful tang. Also, turkey or chicken slices are great alternatives to ham if you prefer lighter meats.
Serving Suggestions:
Serve this crescent ring with a fresh green salad on the side for added crunch and freshness. A zesty marinara or a creamy garlic dipping sauce can elevate the whole experience. For drinks, pair it with a light soda or iced tea to cleanse the palate.
Seasonal Variations:
During the summer months, try adding fresh basil or tomatoes to bring a brighter flavor. In cooler months, incorporate roasted mushrooms or spinach for a hearty touch. Seasonal variations can bring a new life to this classic recipe!
Cooking Tips:
For a crispier texture, place a thin layer of foil over the crescent ring if the top browns too quickly. Skewer toothpicks through overlapping dough sections to prevent them from shifting. Always let it cool for a few minutes to allow the flavors to meld before serving.
Storing Suggestion:
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and place in a 350° Fahrenheit oven until warm. Avoid microwaving as it might turn the dough chewy rather than crisp.
FAQs:
Can I prepare the crescent ring in advance?
Yes, you can prepare the crescent ring a few hours ahead and refrigerate it until ready to bake. Make sure to cover it well to keep the dough from drying out. When you’re ready to bake, take it out of the fridge and allow it to come to room temperature first.
What type of baking sheet should I use?
A round pizza stone or baking pan works best for this recipe because it helps evenly distribute heat. If you don’t have one on hand, a regular flat baking sheet lined with parchment paper will do just fine.
How can I prevent the bottom of the ring from burning?
If your oven tends to run hot, place the baking sheet on a higher rack. You can also place a piece of foil under the baking sheet or use a double baking sheet technique to ensure the bottom cooks evenly without burning.
Is there a vegetarian version of this recipe?
Of course! Substitute the ham and pepperoni with your favorite vegetables like sautéed mushrooms, zucchini, or sun-dried tomatoes. You can also add roasted chickpeas for a bit of protein and texture.
How do I know when it’s done?
The crescent ring is done when it’s golden brown on the top and the base is fully baked. It should feel firm to the touch but still slightly soft. A toothpick inserted into the center should come out with just a few crumbs.
Can I freeze the crescent ring?
Yes, you can freeze the crescent ring once it’s baked. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the fridge before reheating it in the oven.
Spicy Italian Crescent Ring
Ingredients
- 2 packages refrigerated crescent dough 8-count
- 5 slices Provolone cheese cut in half
- 9 oz deli ham thinly sliced
- 6 oz spicy pepperoni
- 1/2 cup jarred roasted red bell peppers diced
- 1/2 cup pepperoncini or banana pepper rings
- 1/4 teaspoon coarse ground black pepper
- 1 cup shredded mozzarella cheese
- 1 large egg beaten
Instructions
- Begin by preheating your oven to 375°F.
- Dry the jarred roasted red bell peppers and measure half a cup of pepperoncini rings, then mix them with black pepper in a bowl.
- Open the crescent roll dough and lay out the triangles in a circular arrangement on a pizza stone or pan, ensuring the wide ends overlap in the center.
- Place the halved Provolone cheese around the outer edge, followed by the ham, spicy pepperoni, pepper mixture, and top it off with mozzarella cheese.
- Fold the pointed ends of the crescent triangles over the filling and tuck them under to secure it all, then brush with the beaten egg and add some black pepper on top.
- Bake for 18-22 minutes in the preheated oven until the top is golden brown and the bottom is thoroughly cooked.
