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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375°F. | 2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.). | 3. Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. 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 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	2	cans	refrigerated	100.8669	0.0	22.4401	0.5667
red pepper	1/2	cup	drained roasted	30.0	6.6075	1.4025	0.33
provolone cheese	8	slices		786.24	4.7936	57.2992	59.6288
salami	1/3	lb	sliced	394.6329	2.8728	19.0512	33.5665
deli ham	1/4			-	-	-	-
capicola	1/4	lb	sliced	100.8669	0.0	22.4401	0.5667
pepper ring	1/2	cup	drained	100.8669	0.0	22.4401	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.