CAPTAIN COOKS: SPICY ITALIAN CRESCENT RING

CAPTAIN COOKS: SPICY ITALIAN CRESCENT RING

Today I was doing my usual browsing through recipes for ideas

and I came across one that caught François’ attention:

spicy, Italian, and meaty.

and then he announced:

“I want to make that!”

Really?
So this was the day the Galley Kat stepped back
and let ‘he who offered to cook’ take over.
…(happily)…
…he shopped…
…and returned with all his treasures…
…I offered help and he gave me this look…
(“back off! this is my show!”)

 

…’OK, so this is the oven?’…

…fuel for the cook and ‘she-who-must-stand-back-and-watch’…
(with great amusement)

 

…such care and precision was taken…

 

…the crescent dough all perfectly arranged…

 

…the first layer…

 

…the Capicollo…

 

…the spicy salami…
…the final layer…

 

…a drizzle of olive oil…

 

…a sprinkling of fresh pepper…

 

…ready for the oven…
…but, he says, there are 17 minutes left?…
(no 12:25 is the time left and 17:07 is the time of day)

 

….” OK, now I get it”…

 

…”I’m the cook”, he said!….
(for those Breaking Bad addicts)
…and indeed tonight he was the cook…
….all charming and proud…

 

…and he served too…

 

…this would normally be what should be left…

 

Captain Cooks Calzone
…but one small slice was all that remained.

SPICY ITALIAN CRESCENT RING

2 cans crescent dough

1/2 cup roasted red pepper, chopped and drained

8 slices provolone

1/3 lb sliced hot salami

1/4 lb sliced deli ham

1/4 spicy capicollo

1/2 cup chopped banana peppers

1/2 cup chopped green onions

Unroll dough and arrange in 8 rectangle on baking stone.

Spread with 1/2 roasted and banana peppers.

Next comes 1/2 cheese slices

Next comes meat layers

Next layer the rest of the peppers

Sprinkle with sliced onions and add the rest of the cheese.

Fold layers of crescent dough inward to form a tight ring.

Bake in 375 ° oven or in a covered barbecue grill for 18-22 minutes until crispy and well browned.

…cooked to perfection…

inspired by Pillsbury

 

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