Puff pastry ring with meat pizza flavor

Ingredients:

• 220 g crumbled raw Italian sausage
• 0.5 cups of finished pizza sauce + extra for filing
• 2 packages of chilled croissant dough (220g each)
• 110 g thin slices of ham, cut in half
• 16 slices pepperoni
• 5 slices mozzarella or provolone, halved (about 150g)
• 2 tablespoons unsalted butter, melted
• 1 tsp. Italian herbs
• Special equipment: ramekin with a diameter of 12.5 cm.

Preparation:

1. Preheat oven to 375°F (190°C). In a medium skillet over medium-high heat, cook the sausage meat, stirring and breaking it up, until browned in spots and cooked through, 6-7 minutes. Transfer to a medium bowl and toss with the pizza sauce. Let cool slightly, about 15 minutes.
2. Spray the back of a baking sheet with cooking spray. Unwrap the dough from both packages and divide it into 16 triangles. Place a 5-inch (12.5 cm) ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin, slightly overlapping them, so that the short sides of the triangles touch the ramekin and the pointed ends face outward (it should look like a large sun).
3. Spoon the sausage mixture onto the short sides of the triangles closest to the ramekin. Top the sausage with slices of ham. Top with pepperoni, then top the pepperoni with slices of cheese. Remove the ramekin. Take the pointed end of one of the triangles and fold it over the filling, tucking the tip under the bottom edge of the dough to secure it (the dough will not completely cover the filling). Repeat with the remaining triangles (the meat mixture will be visible in the gaps).
4. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle with Italian herbs. Let cool for 15 minutes. Using a spatula, slide the ring from the baking sheet onto a serving plate. Serve with pizza sauce.