Take your sandwich ring to the next level with a drizzle of Beano’s Original Submarine Dressing. Don’t forget to use your favorite Beano’s sauce to dip with. From Bold and Tangy Deli Mustard to spicy sriracha, there’s a flavor for every taste bud.
Ingredients:
- 2 oz cans of crescent rolls
- 8 slices of provolone cheese, halved
- 1/4 sliced ham
- 1/2 cup of roasted red peppers, patted dry
- 1/2 lb of sliced salami
- 1/2 lb of sliced capocollo
- 1/2 cup of banana pepper rings, patted dry
- 1 bottle of Beano’s Original Submarine Dressing
- black pepper
Directions:
1. Preheat oven to 375 degrees.
2. Unroll the cans of dough and separate them into triangles. Place on an ungreased baking sheet. Arrange the triangles into a ring.
3. Place cheese halves at the bottom of the triangle, do this all the way around the circle. Top with 4 folded slices of ham all the way around. Then add a layer of red bell peppers, salami, capocollo, banana peppers, and another layer of cheese.
4. Bring the top of the triangle and tuck it under the dough to secure it. Do this for each piece. Sprinkle some black pepper and brush Beano’s Original Submarine Dressing on top.
5. Bake for 20 – 28 mins or until the dough is golden brown and the cheese is melted. Cool for 5 mins and you are ready to serve!
2. Unroll the cans of dough and separate them into triangles. Place on an ungreased baking sheet. Arrange the triangles into a ring.
3. Place cheese halves at the bottom of the triangle, do this all the way around the circle. Top with 4 folded slices of ham all the way around. Then add a layer of red bell peppers, salami, capocollo, banana peppers, and another layer of cheese.
4. Bring the top of the triangle and tuck it under the dough to secure it. Do this for each piece. Sprinkle some black pepper and brush Beano’s Original Submarine Dressing on top.
5. Bake for 20 – 28 mins or until the dough is golden brown and the cheese is melted. Cool for 5 mins and you are ready to serve!
