This Italian Grinder Crescent Roll Ring recipe is the perfect hearty appetizer. The ring itself is made with Crescent Rolls, Italian Cold Cuts, Fontina Cheese and Calabrian Chilis. And the dip (which might be the best part!) is made with all the classic grinder salad ingredients.
Table of Contents
What is a Crescent Roll Ring?
The Italian Grinder Crescent Roll Ring is a culinary masterpiece that redefines the art of appetizers.
This easy recipe seamlessly blends the heartiness of a classic Italian grinder with the playful form of a crescent roll ring.
Imagine a golden, flaky ring, crafted from crescent rolls, lovingly enveloped around layers of rich Italian cold cuts, melt-in-your-mouth Fontina cheese, and the fiery zing of Calabrian chilis.
As if this weren't enough to tantalize your taste buds, I like to serve it with a dip that's a riot of flavors – a zesty, creamy concoction brimming with all the vibrant ingredients of a classic grinder salad.
This dish is a celebration of textures and tastes, a perfect start to any gathering where food is not just eaten, but joyously experienced and talked about for weeks to come.
Ingredients and Substitutions
For the Ring
- Crescent Rolls - I'm using Pillsbury Crescent Rolls from the tube but you could also probably swap it for another type of dough if you're familar with one that works similarly.
- Crushed Calabrian Chilis - You could also use Trader Joe's Bomba Sauce or your favorite spicy chili spread.
- Ham - Any of these meats are swappable for something you prefer.
- Mortadella - Same goes for mortadella - if you don't like it, swap it for another salty meat like Cappicola.
- Salami - And of course, same goes with the salami, not a fan? Try pepperoni!
- Fontina Cheese - Fontina cheese could be swapped out for mozzarella, asiago, white cheddar or even provolone. Just be careful not to use burrata or another wet cheese as it might not get the bread crispy.
- Olive oil - Any neutral oil or melted butter works.
- Garlic salt - If you don't have garlic salt, you could use whatever spice blend you prefer.
For the Grinder Sauce
- Mayo - I always use Duke's Mayo but you could absolutely use whatever brand you prefer or maybe swap it for greek yogurt or sour cream.
- Red Wine Vinegar - You could use white wine, white balsamic (regularly balsamic will prob change the color in a not so great way.) or even apple cider vinegar.
- Marinated Roasted Red Peppers - Regular roasted red peppers or even diced pimentos also work.
- Banana Peppers - These add so much flavor so I do not recommends swapping them out. You could swap for pickled jalapenos if you wanted to.
- Parmigiano - Any hard aged Italian cheese (like pecorino, grana padano or asiago) will work.
- Parsley - If you don't have parsley, you could leave it out.
- Basil - You could add dried basil if you had to leave out fresh basil.
- Garlic - Fresh garlic is best. I do not recommend using garlic paste or shelf stable jarred garlic.
- Italian Seasoning - If you don't have italian seasoning, you could make your own with what you have. Try adding a mix of garlic powder, onion powder, dried rosemary, thyme and basil.
- Salt - Kosher is best.
How to make it
This easy appetizer is so fun to put together!
To begin, preheat your oven to 350F degrees.
Then line a large baking sheet with parchment paper and place a small bowl (about 4 inches wide) in the middle.
Arrange the crescent rolls around the bowl (with the widest part touching the bowl) to create a fan.
Smear the edge closest to the bowl with crushed calabrian chilis and then evenly distribute the ham, mortadella, salami and fontina on top.
Remove the center bowl and pull the ends of the crescent rolls into the middle to create a ring or wreath.
Drizzle the wreath with olive oil and a sprinkle of garlic salt and place in the oven for 25-30 minutes or until the crescent roll dough is golden brown and the cheese is oozing.
While the ring is baking, it's time to make the sauce!
Add all of the remaining ingredients to a small blender or food processor and blend until smooth and creamy.
Add salt and pepper to taste.
Once the ring is done, remove it from the oven and let it cool for a few minutes before transferring it to a large cutting board.
Slice the ring into pieces and place the bowl back in the middle and fill it with the grinder sauce for dipping.
What goes with a Crescent Roll Ring?
This easy appetizer goes well with so many things! If I were making a big spread for a party, I'd serve it with:
- Candied Jalapeno Devils Eggs
- Cheesy Ricotta Meatball Skillet
- Baked Goat Cheese Dip with Hot Honey Bacon and Dates
- Cheeseburger Spring Rolls
- Smashburger Sauce
- Baja Chipotle Sauce
- Pizza Sliders with Hot Honey Pepperoni
- Crockpot Buffalo Chicken Dip
Frequently asked questions
How many rolls in a crescent roll tube?
Unraveling a tube of crescent rolls is like unwrapping a culinary treasure, with each tube typically revealing eight perfectly perforated triangles, ready to be transformed into golden, buttery delights that promise to elevate any dish they grace. It's a magic number that offers just enough possibilities to get creative, yet cozy enough for an intimate gathering.
How long do you cook crescent rolls for?
In the warm embrace of your oven, crescent rolls embark on a brief yet transformative journey, usually basking at 350-375 degrees Fahrenheit for about 13-20 minutes, emerging as golden-hued, buttery morsels of flaky perfection. It's a quick spin in the heat, just long enough to turn dough into a delightful, airy treat that's crisp on the outside and tender on the inside.
Do Pillsbury crescent rolls need to be refrigerated?
Pillsbury crescent rolls, like little bundles of potential deliciousness, do indeed need to be kept chilled, lounging in the refrigerator until their moment in the oven arrives. This not only keeps them fresh but also makes sure they maintain that perfect texture for when you're ready to unfurl them into your next culinary creation.
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Recipe
Italian Grinder Crescent Roll Ring
Ingredients
For the Ring
- 1.5 tubes Pillsbury Crescent Rolls
- 2 tablespoon Crushed Calabrian Chilis
- 8 slices Ham
- 8 slices Mortadella
- 10 slices Salami
- 8 slices Fontina Cheese
- 1 tablespoon Olive Oil
- ½ teaspoon Garlic Salt
For the Grinder Sauce
- ½ cup Mayo
- 1 tablespoon Red Wine Vinegar
- ¼ cup Roasted Red Peppers
- ¼ cup Banana Peppers
- ¼ cup Parmigiano grated
- 1 tablespoon Fresh Parsley
- 1 tablespoon Fresh Basil
- ½ teaspoon Italian Seasoning
- 1 hefty pinch Salt (kosher)
Instructions
For the Ring
- Preheat oven to 350F degrees.
- Line a large baking sheet with parchment paper and place a small bowl in the middle.
- Arrange the crescent rolls around the bowl (with the widest part touching the bowl) to create a fan.
- Smear the edge closest to the bowl with calabrian chilis and then evenly distribute the ham, mortadella, salami and fontina on top.
- Remove the center bowl and pull the ends of the crescent rolls into the middle to create a ring or wreath.
- Drizzle the wreath with olive oil and a sprinkle of garlic salt and place in the oven for 25-30 minutes or until the crescent roll dough is golden brown.
For the Grinder Sauce
- While the ring is baking, add all of the ingredients to a small blender or food processor and blend until smooth and creamy. Add salt and pepper to taste.
- Once the ring is done, remove it from the oven and let it cool for a few minutes before transferring it to a large cutting board. Slice the ring into pieces and place the bowl back in the middle and fill it with the grinder sauce.
