There are so many recipes that use crescent roll dough as the ingredient which makes the recipe both quick and delicious. This antipasto ring is simple enough to make for supper on a busy night and just right for an appetizer for guests. Everyone loves antipasto, and you can stuff this pastry with a variety of antipasto ingredients.
Baked Antipasto Ring
2 cans crescent roll dough (I like to use Immaculate Baking Company’s product
1/2 cup well drained roasted red bell peppers, about 4 pieces
8 slices provolone cheese, halved
1/4 pound sliced peppered salami
1/4 pound prosciutto
1/4 pound sliced deli ham
pickled yellow hot pepper rings
1 sprig fresh rosemary, leaves stripped and chopped
optional: sliced black or kalamata olives
Preheat oven to 375 degrees.
Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap and part of the ends will hang over edge of pan. Dough ring should resemble a sun.)
Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and prosciutto slices over cheese. Arrange pepper rings over top. Sprinkle with olives if desired. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed. Sprinkle with black peppe and chopped fresh rosemary. Bake for about 20 minutes or until golden brown. Remove from oven and let set for 10 minutes before slicing.