Firehouse Ring


  • 1/2 cup roasted red peppers, diced, store-bought or homemade
  • 1/2 cup pepperoncini or banana pepper rings
  • 1/4 teaspoon coarse ground black pepper, plus more, to taste
  • 2 (8-count) cans refrigerated crescent rolls
  • 5 slices provolone cheese, cut in half
  • 9 ounces deli ham, thinly sliced
  • 6 ounces spicy pepperoni
  • 1 cup mozzarella cheese, shredded
  • 1 large egg, beaten


  1. Preheat the oven to 375 degrees F.

  2. With a paper towel, pat the roasted red bell peppers and the pepperoncini rings dry.

  3. In a small bowl, add the roasted red bell peppers, the pepperoncini rings, and 1/4 teaspoon of the black pepper and toss to combine. Set it aside.

  4. On a flat surface, unroll both cans of the crescent roll dough and separate them into their respective perforated triangles.

  5. On a round pizza pan or pizza stone, arrange the crescent roll dough triangles in a circle with the wide ends of the dough overlapping slightly in the center to form a ring, and the triangle points facing outward, making the shape of a sun.

  6. Add a layer of the half-slices of the provolone cheese onto the wide part of the crescent ring.

  7. Add a layer of the ham slices, folding as needed, on top of the provolone cheese layer.

  8. Add a layer of the pepperoni on top of the ham layer. You may not need all of the pepperoni.

  9. Add a layer of the pepper mixture on top of the pepperoni layer.

  10. Add a layer of the mozzarella cheese on top of the pepper mixture layer.

  11. Bring the pointed ends of the crescent roll dough triangles up and around the filling, securing the filling mixture and tucking the triangle points under the center of the ring to seal.

  12. With a pastry brush, brush the beaten egg over the top of the dough ring.

  13. Evenly sprinkle the extra black pepper onto the top of the egg-washed ring.

  14. Bake, uncovered, until golden-brown and the bottom is cooked, about 18-22 minutes.

  15. With a serrated knife, cut the ring into serving-size slices and serve.

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