Spicy Italian Stromboli Ring

Spicy Italian Stromboli Ring

2 - 8oz. cans refrigerated crescent roll dough (I use Pillsbury Butter Garlic flavor)
10 slices provolone cheese, halved
1/3 lb deli sliced salami
1/4 lb deli sliced ham or hot capocollo
1/4 lb deli sliced pepperoni
1/2 cup well drained hot pepper rings
1/2 cup well drained mild pepper rings
Fresh ground black pepper
Marie's Creamy Garlic Italian Dressing, for dipping

Peheat oven to 375 degrees.
Unroll both cans of dough; separate into 8 rectangles. On an ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
Start layering using half of the cheese. Layer salami, ham and pepperoni slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
Bake 22 to 30 minutes or until dough is golden brown and thoroughly baked. Remove from oven and allow to cool for 5 to 10 minutes before cutting.

Recipe adapted from Pillsbury