Recipe credit to Chef Alli
2 – 8 oz. cans refrigerated crescent rolls
Sarah Jane’s Jalapeno Mustard
1/2 C. well-drained banana pepper rings
1/2 C. well-drained roasted red bell peppers
8 slices provolone cheese each cut in half
1/2 lb. sliced salami
1/2 lb. sliced smoked ham
2 medium tomatoes thinly sliced
1/3 C. shredded parmesan
1 egg beaten with 1 Tbsp. water to make an egg wash
2 Tbsp. grated parmesan cheese
1/4 C. sour cream and 1/4 C. mayonnaise combined with desired amount of spicy mustard.
Preheat oven to 375 degrees F. Unroll both can of dough; separate into 8 rectangles pressing center seam of each rectangle together with your fingers. On a greased pizza stone or pizza pan, arrange dough rectangles forming a ring, letting it hang over the edge of the pizza stone. Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami and ham slices over cheese, drizzle the desired amount of jalapeno mustard next, then arrange the pepper rings over the top; cover with remaining cheese. Bring each dough rectangle hanging over side of pan up over the 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). Brush top with egg wash. Sprinkle with black pepper. Bake 18-22 minutes or until dough is golden brown and thoroughly baked. Cool 5-10 minutes before cutting into serving slices. Serve with prepared dressing on top or on the side.