To build it...
2 packs of Crescent rolls (I Use the bowl to keep it in a circle)
layer 4 cheese Italian cheese shredded on first
Ham 1/3lb or more your call (Place on top of shredded Italian cheese)
About 1/4 to 1/2 cup of Pepperoncini (Place on top of Ham)
4 to 5 1/2 slices of Provolone Cheese (Place on top of Pepperoncini)
Salami 1/3lb (Place on top of Provolone Cheese)
About 1/4 to 1/2 cup of Roasted Red Peppers (Place on top of Salami)
Prosciutto 1/4lb or more (Place on top of Roasted Red Peppers)
Remaining 4 to 5 1/2 slices of Provolone Cheese (Place on top of Roasted Red Peppers)
Salt and Pepper
Wrap and tuck pointy tip of triangle under large end and get grill to about 325 degrees
Place into refrigerator to chill
Charcoal setup ((EVEN CHARCOAL)) on charcoal rack 3/4 chimney full
I used a pizza pan about 18" in diameter with holes in it
Now cook for about 15min with vents @ 1/4 open on top and the bottom about the same. When timer goes off or you are done with you beer rotate pan 180 degrees and cook for another 15min. ((( Make sure to check the bottom of the Crescent Rolls so they do not burn )))
This will depend on you grill, charcoal, and weather, I take a large Weber tin and place it on top the last 5-10min to brown the rolls I also added a hint of butter on the rolls
Now I also should mention this... I modified my Weber rotisserie to have a cooking grate so the heat is REALLY evenly distributed. I really like this setup and it is great for pork shoulders when I only want to stare one grill
I hope this will help all that want to try this. I served 3 this week and only received one complainant "You only brought One !?"
Topic: Italian grilled cheese *Update * (Read 1434 times)