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Crescent Roll Pizza Ring

November 13, 2024 by Gina +

The Perfect Party Appetizer or Weeknight Meal

Sometimes, you just need a quick and easy recipe that everyone will love. Enter this Crescent Roll Pizza Ring! It’s a game-changer for busy weeknights, holiday gatherings, or even just a snack for the family or friends. It’s cheesy, savory, and filled with all the flavors you crave from a classic pizza, but in a fun, shareable ring shape.

What I love most about this recipe is its versatility. You can serve it as a hearty snack, a fun family dinner, or even as a festive appetizer during the holidays. The best part? It’s super customizable, so you can switch up the fillings based on your family’s favorites. Plus, it’s quick to throw together with minimal prep time, making it ideal for those busy nights when you need something tasty in a flash.

Ingredients

• 2 cans (8 oz each) refrigerated crescent roll dough

• 1 ½ cups shredded mozzarella cheese

• ½ lb mild Italian sausage, cooked and crumbled

• 20-24 slices pepperoni

• 1 teaspoon Italian seasoning

• ¼ teaspoon garlic powder

• ½ cup pizza sauce (for dipping)

• 1 tablespoon butter, melted (optional, for brushing)

• 1 tablespoon grated Parmesan cheese (optional, for garnish)

Key Ingredient Breakdown

• Crescent Roll Dough: This is the ring’s foundation, making it buttery and flaky. Using store-bought dough saves tons of time.

• Mozzarella Cheese: Melts beautifully, adding that gooey, stretchy texture everyone loves.

• Italian Sausage: Using mild sausage keeps the flavors balanced, but feel free to go for spicy if you like a kick!

• Pepperoni: Adds a classic pizza taste and extra layers of flavor. You can leave it out or substitute with your favorite pizza toppings.

• Pizza Sauce: Perfect for dipping, but if you want a saucier filling, you can add a bit inside the ring as well.

Instructions

1. Preheat the Oven: Preheat your oven to 375°F. Line a baking sheet with parchment paper.

2. Arrange the Crescent Rolls: Open the crescent roll cans and separate the dough into individual triangles. On the baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center, creating a sunburst pattern. The pointed ends should face outward.

3. Add the Filling:

• Sprinkle half of the shredded mozzarella cheese evenly around the base of the crescent ring, close to the center.

• Spread the cooked and crumbled Italian sausage over the cheese.

• Add a layer of pepperoni slices on top of the sausage.

• Sprinkle the remaining mozzarella cheese over the pepperoni.

• Season with Italian seasoning and garlic powder.

4. Fold and Seal the Ring: Carefully fold the pointed ends of each crescent triangle over the filling, tucking them under the wide ends to secure the ring. It’s okay if some filling is peeking through.

5. Bake the Pizza Ring:

• Brush the top with melted butter, if desired, and sprinkle with grated Parmesan cheese.

• Bake for 18-22 minutes, or until the crescent dough is golden brown and cooked through.

6. Cool and Serve: Allow the pizza ring to cool for 5 minutes. Transfer to a serving platter and serve warm with a bowl of pizza sauce for dipping.

Tips for Success

• Ensure Even Baking: Make sure to overlap the crescent roll dough well in the center so the ring holds together.

• Add a Kick: Sprinkle some crushed red pepper flakes on the filling if you love extra heat.

• Make It Veggie: Swap the sausage for sautéed mushrooms, bell peppers, or spinach for a vegetarian option.

FAQs

Can I use other types of cheese?

Yes! While mozzarella is classic, you can use cheddar, provolone, or a blend for extra flavor.

Can I prepare this pizza ring in advance?

Absolutely! You can assemble it, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. Just bake it when you’re ready to serve.

What other fillings can I use?

Feel free to get creative! Add sliced olives, diced bell peppers, cooked mushrooms, or even swap the sausage for ground turkey or bacon.

Can I reheat leftovers?

Yes, leftovers can be reheated in the oven at 350°F for 5-8 minutes, or in an air fryer to bring back some crispiness.

Crescent Roll Pizza Ring

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Servings: 16 slices
Course: Appetizer
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 2 cans crescent roll dough
  • 1 1/2 cups shredded mozzarella
  • 1/2 lb mild sweet Italian sausage cooked and crumbled
  • 20 pepperoni slices
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 cup pizza sauce
  • 1 tbsp butter melted
  • 1 tbsp parmesan cheese

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    Open the crescent roll cans and separate the dough into individual triangles. On the baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center, creating a sunburst pattern. The pointed ends should face outward.
  2. Sprinkle half of the shredded mozzarella cheese evenly around the base of the crescent ring, close to the center.
    Spread the cooked and crumbled Italian sausage over the cheese.
    Add a layer of pepperoni slices on top of the sausage.
    Sprinkle the remaining mozzarella cheese over the pepperoni.
    Season with Italian seasoning and garlic powder.
  3. Carefully fold the pointed ends of each crescent triangle over the filling, tucking them under the wide ends to secure the ring. It’s okay if some filling is peeking through.
  4. Brush the top with melted butter, if desired, and sprinkle with grated Parmesan cheese.
    Bake for 18-22 minutes, or until the crescent dough is golden brown and cooked through.
  5. Allow the pizza ring to cool for 5 minutes. Transfer to a serving platter and serve warm with a bowl of pizza sauce for dipping.

Nutrition

Calories: 202kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 478mgPotassium: 76mgFiber: 0.2gSugar: 3gVitamin A: 131IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!

Whether you’re hosting a holiday party, looking for an easy weeknight dinner, or simply want to impress your family with a delicious and fun dish, this Crescent Roll Pizza Ring is the way to go. It’s cheesy, savory, and totally customizable to fit your tastes. Plus, with only a few simple ingredients, you can whip it up in no time!

Don’t forget to serve it with a bowl of warm pizza sauce for dipping—because everything’s better when it’s dipped in sauce!

If you try this recipe, please leave a comment and let me know how it turned out!

You might also like:

Meatball Flatbread Baked Cream Cheese Chicken Taquitos Baked Brie Zucchini Fritters

Filed Under: Appetizers, Dinners, Recipes, Snacks Tagged With: appetizer, cheese, crescent roll, easy dinner, pizza

Comments

  1. Connie says

    November 14, 2024 at 4:07 pm

    5 stars
    This Crescent Roll Pizza Ring looks absolutely delicious! We’ve been working on some home renovations lately, and the dumpster rental just arrived today—talk about needing comfort food to get through all the chaos! I can’t wait to try this recipe; it seems like the perfect easy dinner after a long day of organizing. Thanks for sharing!

    • Gina says

      December 2, 2024 at 4:07 pm

      Hope you enjoy!

This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
A dinner you don’t want to miss. I cut a hole st A dinner you don’t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
A dinner you don’t want to miss. I cut a hole st A dinner you don’t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake — a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment “APPLE” and I’ll send you the full recipe!
A dinner you don’t want to miss. I cut a hole st A dinner you don’t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in —  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment “MEATBALL” and I’ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it — no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently — this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich — your fall grilled cheese. Bu Save this sandwich — your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. It’s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions — you’ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the week—crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and I’ll send you a link to trial America’s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something that’s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure you’re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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