Ingredients:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/4 cup spicy brown mustard or Dijon
- 8 slices provolone cheese
- 8 slices spicy salami
- 8 slices hot capicola or spicy ham
- 8 slices pepperoni
- 1/4 cup sliced pepperoncini, drained
- 1/4 tsp crushed red pepper flakes (optional)
- 1 large egg, beaten (for egg wash)
- 1 tbsp grated Parmesan
- 1 tsp Italian seasoning
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Arrange crescent roll triangles in a circle with wide ends overlapping in the center (about a 5-inch circle), points facing outward.
- Spread mustard around the overlapped dough area.
- Layer provolone, salami, capicola, pepperoni, pepperoncini, and red pepper flakes.
- Fold pointed ends over the filling and tuck underneath to seal the ring.
- Brush with egg wash and sprinkle with Parmesan and Italian seasoning.
- Bake 20–25 minutes until golden brown.
- Rest 5 minutes, slice, and serve warm with mustard or marinara.