Italian Sub Wreath
- 2 – 8 oz. tubes crescent roll dough, chilled
- 4 oz. sliced mortadella, bologna or ham
- 5 oz. sliced sharp provolone
- 4 oz. sliced salami
- ½ cup thinly sliced red onion
- ½ cup sliced jarred roasted red pepper, blotted dry
- ¼ cup chopped fresh basil
- 1 large egg
- 1 tsp. water
Preheat the oven to 375 degrees F. Unroll crescent dough. On a large greased pizza pan or rimless baking sheet, arrange crescent dough pieces in a circular pattern, with the pointed ends facing toward the outer edge of the pan and the wider ends overlapping each other by half.
Press edges of dough together to adhere. Working on the overlapping portions, layer mortadella, provolone and salami, folding slices in half to fit. Top evenly with onion, red pepper, and basil. Gently pull pointed end of dough toward the center of the circle, tucking them under the dough at the center to form a wreath shape.
Whisk egg with water and gently brush all over surface of dough. Transfer to oven and bake until dough is puffed and golden, about 20 minutes. Let cool before slicing and serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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