Get all the zing of your favorite Italian sub wrapped in a tender, flaky crust with this easy Spicy Italian Crescent Ring recipe! Loaded with ham, pepperoni, 2 glorious melty cheeses, banana or pepperoncini peppers & roasted red bell pepper, this delicious hot sandwich is perfect for parties, tailgates, family fun nights and even a quick dinner on busy weeknights. You’re going to love serving this fun, dippable crescent ring every chance you get!
Spicy Italian Crescent Ring Sandwich Ingredients:
canned crescent rolls
thin sliced ham
spicy pepperoni (or salami)
provolone cheese
mozzarella cheese
roasted red bell peppers (jarred)
pepperoncini or banana pepper rings
egg
coarse ground black pepper
How To Make The Best Spicy Italian Sub Crescent Ring:
Making a sandwich crescent ring is one of those things that’s super easy to do but looks like a million bucks when finished. I love recipes like that! Here are a few tips and tricks I’ve learned along the way for making the best (and one of the prettiest) sandwich rings around.
Use a pizza stone to make this recipe. A pizza stone draws moisture away from whatever is being baked on top of it, virtually eliminating any chance of soggy bottoms. That’s why I love to bake more than just pizza on mine. Just like this sandwich ring, biscuits, cookies, galettes & hand pies bake up with nice crisp undersides if baked on a good pizza stone.
A heated pizza stone bakes a crispier bottom than a cold one. Just don’t burn yourself when putting your crescent ring together!
Arrange crescents on a round pizza pan or pizza stone in a circle with the wide ends of crescent roll triangles overlapping a little in the center to form a ring and the triangle points facing outward to make the shape of a sun.
Don’t be afraid of the process. Crescent rolls are pretty forgiving. As you create your ring, don’t be afraid to gently pull or push a little on the center of your dough ring to get that pretty center circle.
Build up, not out. As you layer on the ham, pepperoni, cheese and peppers, don’t let your layers get too wide. Keep them tall, narrow and confined to the widest part of your dough ring.
Take your time. As you lay out your crescents, create your layers and wrap the ends around to seal the ring, don’t get rattled. Take your time. If a little falls out of a layer, put it back on. Use your triangle ends to catch and fold in any stray cheese or peppers. Again don’t be afraid to gently push in or pat out the outside of your ring after you’ve folded it to get the shape you want.
Use an egg wash for golden, rich color. This recipe calls for brushing 1 beaten egg (the whole egg, but you could just do the white if you liked) over the top of the crescent ring to create a beautifully browned top that’s just a touch crisp. Crescent rolls won’t achieve deep, rich color without it.
