1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

2. In a large skillet over medium heat, cook the spicy Italian sausage, breaking it into crumbles, until browned and no longer pink. Drain off any excess grease and let the sausage cool slightly.

3. In a mixing bowl, combine the cooked sausage, diced pepperoni, chopped salami, shredded mozzarella, shredded provolone, softened cream cheese, and diced roasted red peppers or pepperoncini. Stir in the Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper until the filling is evenly mixed.

4. Unroll the crescent dough and separate it into triangles. On the prepared baking sheet, arrange the triangles in a ring with the wide ends overlapping in the center and the points facing outward, forming a star or sunburst shape. Gently press the overlapping dough in the center to seal.

5. Spoon the sausage and cheese mixture in a thick, even ring over the sealed center of the dough, keeping it away from the outer points so it doesn’t leak out.

6. One by one, pull each crescent point up and over the filling and tuck it underneath the inner edge of the ring to seal, creating a closed ring of dough around the filling. Pinch any large gaps closed if needed.

7. In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the crescent ring with the egg wash, then sprinkle evenly with grated Parmesan cheese.

8. Bake for 20–25 minutes, or until the crescent ring is deeply golden brown on top and cooked through on the bottom. If the top browns too quickly, tent it loosely with foil for the last few minutes of baking.

9. Let the ring rest for 5–10 minutes, then sprinkle with chopped fresh parsley or basil. Slice into 8 wedges and serve warm with a cup of warm marinara sauce for dipping.