Italian grilled cheese *Update *

[Shoestringshop]

Been thinking about doing this for some time now...

Two packs of Crescent rolls
4 cheese Italian cheese shredded
8 slices of provolone cheese
About 1/4 to 1/2 cup of Pepperoncini
About 1/4 to 1/2 cup of Roasted red peppers
Ham 1/3lb
Salami 1/3lb
Prosciutto 1/4lb
Salt and Pepper

Next one I'll show pictures of me making it, but for now...



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[bbqking01]

Well that look delish! Now show us how it's done!


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[HoosierKettle]

Looks great, I like everything going on there. What was your coal arrangement like?


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[GrillGiant]

Yes please!


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[DaveG74]

Looks fantastic!

[SMOKE FREAK]

Oh heck yes! I want to make that right there. More details please...

[JEBIV]

Thank you Sir can I have another, awesome!!

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[Shoestringshop]

I'll post more tomorrow on how I layered it. This was today's...


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[GrillGiant]

I'll post more tomorrow on how I layered it. This was today's...


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killer!


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[View to a Grill]

First time seeing that!  What a great idea, looks delicious!

[jhagestad]

Wow - looks amazing!

[Shoestringshop]

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 !?"