Spicy Italian Crescent Ring

Ingredients:

• 2 cans Pillsbury refrigerated crescent dinner rolls
• 1/2 cup roasted red peppers from a jar, well drained
• 8-10 slices provolone cheese, halved
• 1/3 pound sliced salami
• 1/4 pound sliced black forest ham
• 1/4 pound sliced capocollo
• 1/2 cup banana pepper rings from a jar, well drained

Instructions:

1. Preheat oven to 375 degrees
2. Unroll both cans of dough; separate into triangles.  Arrange dough in a sunburst pattern, overlapping the dough, points of triangles should point out and inner edge of ring should have a diameter of 5-6 inches
3. Place half of Provolone cheese on the bottom layer
4. Make a layer of roasted red peppers
5. Then layer on the ham, salami, and capocolla
6. Make a layer of banana pepper rings
7. Top with a layer of Provolone cheese.
8. Bring points of dough up and over layers, tucking under the ring on the inside of the ring.
9. Brush or spray crust with a little olive oil and sprinkle with ground pepper.
10. Bake 18 to 22 minutes until golden brown and thoroughly baked.

Crock Pot Spinach and Artichoke Dip

Ingredients:

• 8 ounces Cream Cheese, softened and cubed
• 2 cloves Garlic, minced
• 14 ounces Canned Artichoke Hearts, drained and chopped
• 1 cup frozen Spinach, thawed and water squeezed out
• 1 cup mayonnaise
• 1/3 cup sour cream
• 1 cup Parmesan cheese
• 1 cup Mozzarella cheese

Instructions:

1. Add all ingredients to crock pot
2. Cook on low for 2 hours, stirring occasionally