Savory Ham & Pepperoni Crescent Roll Ring

Looking for something that’ll make your dinner guests smile? This Italian crescent roll ring has become my go-to recipe when I want to serve something that looks fancy but doesn’t keep me stuck in the kitchen all day. I first tried making it for a family game night, and now it’s requested at pretty much every gathering we have.

What I love most about this recipe is how simple it is to put together. Using store-bought crescent rolls as the base means half the work is already done for you. I usually prep all my ingredients while catching up with my family in the kitchen, and before you know it, dinner’s ready to go.

Whether you’re hosting a casual get-together or just want to jazz up your weeknight dinner routine, this crescent roll ring delivers all those classic Italian flavors we know and love. Trust me, once you see how easy it is to make, it’ll become your new favorite too.

What Kind of Crescent Rolls Should I Use?

Regular refrigerated crescent rolls from the dairy case are perfect for this recipe, and you’ll find them easily at any grocery store. While the name-brand Pillsbury crescents are probably the most well-known, store brands work just as well and can save you a few dollars. Just make sure you’re grabbing the original style crescents, not the butter-flavored or other variations, since those might change the taste of your Italian ring. When you’re working with the dough, let it sit at room temperature for about 5 minutes before unrolling – this makes it less likely to tear and easier to handle. And here’s a handy tip: look for the “recipe ready” sheets if you can find them, as they come without perforations and make assembly even simpler.

Options for Substitutions

This tasty Italian ring is pretty adaptable – here’s how you can switch things up:

• Crescent rolls: The crescent rolls are key for the ring shape, but you can use pizza dough in a pinch – just roll it thin and cut into triangles. Puff pastry can work too, though it’ll give you a different texture.
• Provolone cheese: No provolone? Swiss cheese or mild cheddar will work great. Just avoid very soft cheeses that might make the bottom soggy.
• Deli meats: Feel free to mix up the meat choices – turkey, salami, or prosciutto are good swaps. Just keep the total amount of meat similar to maintain the right filling-to-bread ratio.
• Roasted red peppers: You can use fresh bell peppers (just cook them first) or sun-dried tomatoes instead. If you skip them, add a bit more pepperoncini to keep the flavor interesting.
• Pepperoncini: Banana peppers are a direct swap, or try pickled jalapeños for more heat. If you want it mild, try chopped artichoke hearts instead.
• Mozzarella: Any good melting cheese works here – try fontina, young asiago, or an Italian cheese blend.
• Egg wash: For the egg wash, you can use milk or melted butter instead, though the egg gives the best golden-brown color.

Watch Out for These Mistakes While Baking

The biggest challenge when making a crescent roll ring is managing the dough temperature – working with too-warm dough can make it sticky and difficult to handle, so keep the crescents refrigerated until right before you’re ready to assemble. Another common mistake is overstuffing the ring, which can lead to filling spilling out during baking – stick to the recommended amounts and distribute the ingredients evenly in a single layer around the ring. To ensure your ring bakes evenly and holds its shape, make sure to properly seal all the seams between the crescent triangles, and don’t skip the egg wash – it’s what gives your ring that beautiful golden-brown finish. For the crispiest results, place your ring on a parchment-lined baking sheet and bake in the center of your oven, checking it a few minutes before the recommended baking time since oven temperatures can vary.

What to Serve With Italian Crescent Ring?

This hearty Italian crescent ring is practically a meal on its own, but I love serving it with a few simple sides to round things out. A crisp green salad with Italian dressing helps balance out the rich, meaty flavors – I usually toss together some romaine, cherry tomatoes, and cucumber. For a warm side option, a bowl of marinara sauce for dipping adds an extra touch of Italian flair to each bite. You can also put out some marinated artichoke hearts or olive tapenade on the side to create a casual antipasto-style spread that lets everyone mix and match their favorites.

Storage Instructions

Keep Fresh: Got leftovers of this tasty Italian ring? Pop them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get even better as they mingle together! Just place a paper towel in the container to absorb any excess moisture and keep the crust from getting soggy.

Make Ahead: You can prep this ring a few hours before baking – just assemble it, cover with plastic wrap, and keep it in the fridge. When you’re ready, brush with the egg wash and bake. Remember to add an extra minute or two to the baking time since it’ll be starting cold.

Warm Up: To enjoy leftover slices, warm them in the oven at 350°F for about 5-7 minutes, or until heated through. The microwave works too, but the crescent roll might not stay as crispy. A quick zap for 20-30 seconds should do the trick if you’re in a hurry!

Preparation Time	10-15 minutes
Cooking Time	18-22 minutes
Total Time	28-37 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 80-90 g
• Fat: 100-120 g
• Carbohydrates: 120-140 g

Ingredients

• 2 cans (8 crescents each) refrigerated crescent dough
• 5 slices provolone cheese, each sliced in half
• 9 oz deli-style ham, thinly sliced
• 6 oz spicy sliced pepperoni
• 1/2 cup chopped roasted red peppers from a jar
• 1/2 cup sliced banana peppers or pepperoncini
• 1/4 tsp coarsely ground black pepper
• 1 cup mozzarella cheese, grated
• 1 large egg, beaten

Step 1: Prepare the Peppers

• 1/2 cup chopped roasted red peppers from a jar
• 1/2 cup sliced banana peppers or pepperoncini
• 1/4 tsp coarsely ground black pepper

Dice enough jarred roasted red bell peppers to fill 1/2 cup and measure out 1/2 cup of banana pepper or pepperoncini rings.

Place both types of peppers on a paper towel and gently pat them dry to remove any excess moisture.

Combine them in a small bowl and toss with coarsely ground black pepper.

Set the mixture aside for the filling.

Step 2: Arrange the Crescent Dough Ring

• 2 cans (8 crescents each) refrigerated crescent dough

Preheat your oven to 375° Fahrenheit.

Unroll the crescent dough and separate it into triangles.

On a round pizza pan or pizza stone, arrange the triangles in a circular pattern with the wide ends overlapping in the center to form a ring.

The triangle points should face outward to make the shape of a sun.

This creates the base for your stuffed ring.

Step 3: Layer Cheese, Meats, and Peppers

• 5 slices provolone cheese, each sliced in half
• 9 oz deli-style ham, thinly sliced
• 6 oz spicy sliced pepperoni
• pepper mixture from Step 1
• 1 cup mozzarella cheese, grated

Lay the halved slices of provolone cheese around the overlapped edge of the crescent dough ring.

Next, arrange the thinly folded ham slices on top of the cheese, followed by a layer of pepperoni.

Spoon the prepared pepper mixture from Step 1 over the meats, and top everything with the grated mozzarella cheese.

I like to go a little extra with the mozzarella for extra gooeyness in the final bake.

Step 4: Seal and Brush the Ring

• 1 large egg, beaten
• extra coarsely ground black pepper (optional)

Bring the pointed ends of the crescent triangles up and around the filling, securing everything inside the ring.

Tuck the points under the center to seal the ring well.

Brush the exposed dough with the beaten egg to give the ring a shiny, golden finish.

Sprinkle with a little extra coarsely ground black pepper to enhance the flavor.

Step 5: Bake the Crescent Ring

Place the assembled ring in the preheated oven and bake for 18–22 minutes, or until the dough is golden brown on top and cooked through on the bottom.

Remove from the oven and let it rest for a few minutes before slicing.

For the best texture, I let the ring cool for about 5 minutes before serving so the cheeses can set slightly.