Monday, September 22, 2014

Manic Mondays- Italian Sandwich Ring

Here we go guys! The beginning of the work week is here and if you're anything like me making dinner on a Monday night is more of a chore than it is a pleasure. More power to you if you have little ones yanking at your skirt asking what's for dinner before you even know yourself.

For this reason I am starting a new series titled "Manic Monday." Each Monday I will be posting a quick, easy, no fuss recipe that you and your loved ones can enjoy in a snap. There will be no fanciness going on here, there will be some shortcuts that I wouldn't normally take but I guarantee full happy bellies!

My first recipe for Manic Monday is a popular Pinterest choice. This recipe is not only perfect for a quick Monday night meal, but awesome for football Sundays! It would be great dipped in some marinara sauce. We enjoyed ours with some pasta salad and it hit the spot! Enjoy, and as always please comment or email me if you have any questions!


-Ingredients-

2 cans refrigerated crescent rolls
1/2 cup well drained roasted red peppers (from a jar)
8 slices provolone cheese
1/3 lb sliced hot salami
1/4 lb sliced deli ham
1/4 lb sliced capocollo ham
1/2 cup well drained banana pepper rings (from a jar)

-Directions-

1. Preheat oven to 375*. Open both cans of dough and separate into 8 rectangles. On an ungreased pizza pan, arrange rectangles of dough so short ends overlap and form a circle in the center. Half of each rectangle will hang over the edge of the pan. It will kind of look like a sun.
2. Spread roasted bell peppers around the bottom half of the rectangles, as shown below.


3. Break the cheese in half (to form half circles.) Top the roasted peppers with half of the cheese. Layer salami, ham, and capocollo also folded in half on top of the cheese layer. (See Below) Cover with remaining half of cheese.


4. 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 (some filling might show a little but that is okay.) Sprinkle with black pepper.


5. Bake 18-22 minutes, depending on your oven (mine actually took 26) until golden brown. Make sure the dough in the center of the circle is cooked before taking it out of the oven. Remove from oven, cool for 5-10 minutes, slice and serve!


-Recap- 

-Ingredients-

2 cans refrigerated crescent rolls
1/2 cup well drained roasted red peppers (from a jar)
8 slices provolone cheese
1/3 lb sliced hot salami
1/4 lb sliced deli ham
1/4 lb sliced capocollo ham
1/2 cup well drained banana pepper rings (from a jar)

-Directions-

1. Preheat oven to 375*. Open both cans of dough and separate into 8 rectangles. On an ungreased pizza pan, arrange rectangles of dough so short ends overlap and form a circle in the center. Half of each rectangle will hang over the edge of the pan. It will kind of look like a sun.
2. Spread roasted bell peppers around the bottom half of the rectangles, as shown below.
3. Break the cheese in half (to form half circles.) Top the roasted peppers with half of the cheese. Layer salami, ham, and capocollo also folded in half on top of the cheese layer. (See Below) Cover with remaining half of cheese.
4. 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 (some filling might show a little but that is okay.) Sprinkle with black pepper.
5. Bake 18-22 minutes, depending on your oven (mine actually took 26) until golden brown. Make sure the dough in the center of the circle is cooked before taking it out of the oven. Remove from oven, cool for 5-10 minutes, slice and serve!

Recipe courtesy of Pillsbury 

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