Ingredients:
2 cans (8 oz) Pillsbury(tm) refrigerated crescent dinner rolls
1/2 cup well-drained red bell peppers that have been roasted (from the container)
8 slices provolone cheese, half cut
1/3 lb deli sliced hot salami
1/4 lb of deli ham sliced
1/4 lb of deli capocollo slices
1/2 cup hot, well-drained pepper rings (from an container)
Directions:
1 Turn oven on to 375 degrees F.
2 Roll out each can of dough to separate eight rectangles. On an ungreased 12 inch pizza pan place rectangles in a rings so that the shorter sides of rectangles create a circle around the center. (Dough will cover each other the edges of each rectangle; half will be hanging over the the edge of the pan. The dough ring should look like the shape of a sun.)
3 Spread the roasted red bell peppers in the center of ring onto bottom halves of rectangles. Layer on one-half part of the cheese. Layer salami and ham slices on top of cheese. Place pepper rings on the top. Layer with the other part of cheese.
4 Place each rectangle of dough resting on top of the pan over the stacked filling, then fold dough in under top layer of dough to keep it in place. Repeat this process over and over until the entire filling is covered (some fillings may be visible, but that’s okay.) Add black pepper.
5 Bake 18 to 21 minutes or until the dough has a golden color and is completely baked. Remove from oven and let cool for 5 to 10 mins before cutting into slices for serving.
To remove the roasted red bell peppers make use of an fine mesh strainer and then set them on sheets of paper towels to absorb any water.
If you’re not a fan of the spice, substitute the deli meats in favor of more mild flavor. You can also add some olives that are ripe instead of spicy pepper rings.
