Preheat oven to 375 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Need a spur-of-the-moment idea for holiday entertaining? Make this Italian sub wreath in less than 45 minutes. Serve as either an appetizer for 16 or as an entrée for eight.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (8-oz.) cans Hy-Vee sweet Hawaiian crescent rolls (8 ct.) | ||
| 2 (6-oz.) pkg. Culinary Tours charcuterie sampler (Italian dry, coppa & prosciutto) | ||
| ½ (8-oz.) pkg. sliced fresh mozzarella, drained and torn | ||
| 4 Tbsp. Chicago-style Italian sandwich mix hot giardiniera, drained | ||
| 1 (10-oz.) jar deli-sliced roasted red pepper strips, drained | ||
| 2 tbsp. Beano’s original submarine dressing | ||
| 1 (0.5-oz.) disk Hy-Vee Meat Department garlic & herb gourmet steak butter, melted | ||
| Fresh basil, for garnish | ||
| Hy-Vee crushed red pepper, for garnish |
Things To Grab
- Large baking sheet
- Pastry brush
- Sharp knife
Directions
Unroll doughs for crescent rolls and separate into 16 triangles. Arrange and slightly overlap crescent triangles in a circle on a large baking sheet so that the points of the triangles point outward, leaving a 6-in.-diameter circle in the center.
Layer charcuterie meats on top of crescent dough near the edge of the inner circle; top with torn mozzarella cheese slices, giardiniera and roasted red peppers. Drizzle with submarine dressing.
Fold each crescent triangle point up and over the filling and tuck the point underneath the bottom to secure. Brush with melted garlic-herb butter.
Bake for 20 to 25 minutes or until golden brown. Cool for 10 minutes. Garnish with basil and crushed red pepper, if desired.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 50mg
- Sodium: 1420mg
- Total Carbohydrates: 24g
- Protein: 18g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 0%