* Ingredients :
° 2 cans (8 ounces) refrigerated Pillsbury™️ crescent dinner rolls
° 1/2 cup finely drained roasted red pepper (from jar)
° 8 tranches cheese provolone, cutting to halves
° 1/3 pound sliced spicy salami
° 1/4 pound tender pork chops
° 1/4 pound deli sliced capucco
° 1/2 cup finely drained hot pepper rings (from jar)
* steps :
1 Preheat oven to 375°F.
2 Roll out both packets of dough; Separate into 8 rectangles. On an ungreased 12-inch pizza pan, arrange the rectangles in a ring so that the short sides of the rectangles form a circle in the center. (The dough will overlap, and half of each rectangle hangs over the edge of the pan. The-dough ring must resemble a sun.)
3 Spread the roasted red pepper toward the center of the ring on the bottom half of the rectangles. Put half the amount of cheese. Layer of salami, ham and capoccolo slices on top of cheese. Organize pepper rings on top. Cover the remaining half of the cheese.
4 Bring each dough rectangle hanging on the side of the pan over a stacked filling, tucking the dough under the bottom layer of dough to secure it. Repeat around the sandwich until the filling is completely coated (some filling may show a little but that's fine) Sprinkle with black pepper.
5 Bake for 18 to 22 minutes or until dough is golden brown and well-baked. Remove from the oven and cool 5 to 10 minutes before slicing.
To drain the roasted red peppers well, use a fine mesh strainer, then place some paper towels to absorb the excess moisture.
*If you don't like it spicy, substitute cold cuts for a milder flavour, and substitute some ripe olives in place of the chili rings.
Enjoy!
