Italian Sandwich Ring
Ingredients
- 1 can 8 Pillsbury Grands {or regular} Crescent Rolls or 1 can Crescent Roll dough sheet
- 1/4 cup honey mustard dressing {I used Ken’s}
- 1 1/2 cups Smoked Gouda Pimiento Cheese {recipe below}
- 6-8 thin slices deli ham
- 12 thin slices Genoa or hard salami
- 6 thin sandwich slices Italian blend cheese or Havarti, Fontina
- 2 T soft butter
- Garlic Salt Seasoning or use garlic powder, Italian seasoning and parsley
- 1-2 sprigs fresh rosemary
Smoked Gouda Pimiento Cheese
- 4 oz smoked Gouda, grated
- 6 oz extra sharp Cheddar cheese, grated
- 4 oz chopped pimientos, rinsed and drained
- 1/4 cup Maple Bacon Aioli** or quality mayonnaise
Instructions
- Unroll dough onto a piece of parchment paper. Pinch seams to seal.
- Spread honey mustard over dough.
- Using a spoon, place small dollops of Smoked Gouda Pimiento Cheese evenly over the mustard, using your fingers if necessary.
- Top cheese with slices of ham, then salami, then Italian blend slices.
- Starting from the long side of dough, carefully roll dough and fillings into a log, and roll until the seam side is down on the paper. Roll dough up in paper and refrigerate for 30 minutes.
- Place parchment roll onto a cookie sheet and unwrap dough roll. Carefully form into a ring, bringing ends together and pinch well to seal.
- Spread top of roll liberally with soft butter. Season with garlic seasoning and sprinkle grated Parmesan liberally over all.
- Bake at 350 for 30 minutes or until dough is cooked through {check inside of the ring} and golden. Garnish with fresh rosemary. Cut into slices to serve.
Smoked Gouda Pimiento Cheese
- Mix everything together. This is a fairly “dry” version, add more mayonnaise or aioli if desired
Notes
Maple Bacon Aioli is made by Stonewall Kitchen and is available in many upscale grocery stores or on StonewallKitchen.com . Substitute good quality mayonnaise mixed with cooked maple bacon pieces if desired