Looking for a simple, delicious, AND impressive treat this Super Bowl? Look no further than Kelly’s Spicy Italian Crescent Ring (adapted from this recipe courtesy of Pillsbury). Perfect for entertaining, your family and friends will love it, and it’s oh so easy.

Your ingredients:

  • 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8 thin slices provolone cheese, folded
  • 1/3 lb deli sliced hot salami
  • 1/4 lb deli sliced ham
  • 1/4 lb deli sliced capocollo
  • 1/2 cup well drained hot pepper rings (from a jar)
  • Kelly’s Habanero Pepper Jelly OR Kelly’s Pine-a-Peno Jelly

Optional ingredients:
(these were part of the original Pillsbury recipe – the red bell peppers made mine a little soggy, and I felt I had enough meat without the capocollo)

  • 1/2 cup well drained roasted red bell peppers (from a jar)
  • 1/4 lb deli sliced capocollo


1. On a cookie sheet, place eight crescent roll rectangles around in a circle. Overlapping will occur.


2. Pile on your ingredients. Feel free to place them along the inner circle of dough. If using the roasted bell peppers, place these first, followed by your meats, then your cheese. Atop the cheese, spread a layer of Kelly’s Jelly. We used Kelly’s Habanero Pepper Jelly on one side and Kelly’s Pine-a-Peno (Pineapple Jalapeno) Jelly on the other. Top off with the hot pepper rings.

3. Fold over the dough, one section at a time, toward the center. Tuck through the middle and seal beneath the ring.



4. Place the ring in a 375 degree oven for 12 to 15 minutes, until the top is light brown. Note, if you had some thicker sections of dough due to overlap or tucking, you may need a little more time to bake these. If that’s the case, place a piece of aluminum foil on top of the ring (so the top stops browning), and place back in the over for 3 to 5 minutes, then check it again.


5. Let the ring cool for five minutes, then slice and eat. Yum, yum, yum, and more yum.

September 25, 2015 — Kelly Calabria