This is a fun appetizer to bring to any potluck or party. All the delicious Italian hoagie ingredients are beautifully folded into a flaky, buttery crust.
2 cans refrigerated crescent rolls
⅛ pound prosciutto, sliced
⅛ pound pepperoni, sliced
¼ pound salami, sliced
¼ pound spicy capocollo, sliced
¼ pound deli provolone, sliced
½ cup roasted red peppers, drained and diced
½ cup marinated sun-dried tomatoes, diced
¼ cup pepperoncini, drained and sliced
¼ cup black olives, sliced
2 eggs, beaten with 1 tablespoon water
2 teaspoons Italian seasoning
2 tablespoons parmesan cheese, shredded
- Preheat oven to 350°F. Lightly grease a cookie sheet with pan release spray, and arrange crescent roll dough in a circle, slightly overlapping.
- Layer prosciutto, pepperoni, salami, capocollo, provolone, peppers, sun-dried tomatoes, pepperoncini, and black olives around the center, leaving enough dough around the edges.
- Stretch the dough over the filling, tucking into the center, covering the filling as much as possible.
Brush dough with egg wash, and sprinkle with Italian seasoning and parmesan cheese. Bake for 25–30 minutes, or until dough is golden brown. Let rest for 5 minutes before slicing and serving.
This article was prepared by ReminderMedia.
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