Italian Croissan’Wich

What you need:

2 cans of 8 piece croissant dough
1/2 lbs. of deli ham
1/2 lbs. capicola (or your choice of italian meat)
1/2 lbs. salami
1/2 lbs. white american cheese, muenster, or provolone
minced hot italian chilli peppers (optional if you like spicy)

How to:

1. Preheat oven to 375 degrees F.

2. On a pizza stone or pan, arrange the croissant dough, 8 rectangles, in a circle, leaving a space in the middle about the size of a small bowl so it looks like a doughnut. Lay the dough flat and add layers of ham, capicola, salami, cheese, and top with your hot peppers.

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3. If you like a lot of meat, add another layer, but one layer of each does the trick. Now lift the flaps of dough hanging off the edge and fold, covering the meat. Tuck in the the remaining dough into the middle or trim it.

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4. Brush the top of the circular sandwich with a little bit of oil, salt and pepper. Put in the oven for 15-18 minutes. The crust should turn a nice golden brown, but check the center to make sure it’s not doughy. Let rest for 5 minutes and slice into individual sized sandwiches!

Dip in some mustard or Italian dressing for some extra flavor! This recipe was ridiculously easy and a new take on lunch sandwiches. If you love a good Italian sub, I highly recommend giving this a try. We used the big and flaky croissant dough from Pillsbury and it gave it another layer of crispy, soft, buttery deliciousness. If you have some leftover, wrap it up, refrigerate, and reheat in the oven to keep the crispness.

People who concern themselves with the rights of other adults who engage in consensual acts involving sex, love, and/or eating croissants together are damaged and in pain.

-Rob Delaney

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