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. Pretty ring = a good egg wash
As gorgeous as a crescent ring looks, it tastes even better! The spicy, vinegary zip of the peppers, the savory goodness of the ham and pepperoni, all wrapped in deliciously soft, warm crescent rolls. Eat just as it is; dip it in a classic ranch dressing or spicy marinara. “Hey, we’re having sandwiches!” will never quite mean the same thing again
