Best Pizza Ring Recipes

SPINACH AND ARTICHOKE DIP IN PIZZA DOUGH BALL RING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a round baking dish with 1 tablespoon olive oil.
• Shape pizza dough into a log and cut into 16 pieces. Roll pieces into balls and place around the edges of the dish. Brush with remaining 3 tablespoons olive oil and sprinkle with 2 tablespoons Parmesan cheese.
• Combine light cream cheese, mozzarella cheese, 1/2 cup Parmesan cheese, spinach, artichoke hearts, garlic paste, red pepper flakes, salt, and pepper in a bowl. Spoon into the middle of the dish.
• Bake in the preheated oven until pizza dough is puffed up and golden, 25 to 30 minutes.

PIZZA RING

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in 1/2 cup pizza sauce, 1 cup cheese and Canadian bacon., Unroll crescent dough and separate into triangles. On an ungreased 14-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping at the center, leaving a 4-in. opening. Press overlapping dough to seal., Spoon filling onto wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake at 375° for 12-15 minutes or until golden brown and heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with remaining pizza sauce.

MEAT LOVER'S PIZZA CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.

BUFFALO CHICKEN PIZZA PULL-APART RING #RSC

Steps:

• With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
• Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
• Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
• This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.

PEPPERONI PIZZA RING RECIPE BY TASTY

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use ¼ cup (30 g) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight. You may need to sprinkle a little flour while you're kneading if the dough is too sticky. Form the dough into a ball.
• Pour 1 tablespoon of olive oil in a bowl. Place the dough in the bowl. 7. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Divide the dough into 3 equal balls.
• Begin forming the dough into a circle about ½-inch (1 cm) thick and 8 inches (20 cm) wide, making sure the middle of the circle is not too thin. Repeat with the other 2 balls of dough.
• Sprinkle the cornmeal on a baking sheet. Place dough on the baking sheet.
• Place 4 slices of pepperoni on the dough in the center. Place 4 slices of the provolone over the pepperoni.
• Spread half of the tomato sauce around the edge of the dough. Sprinkle 1½ cups (150 g) of mozzarella over the sauce around the edge of the circle.
• Place the second circle of dough over the first and tuck the edges underneath the first layer of dough. Repeat with the pepperoni, provolone, tomato sauce, and mozzarella. Place the third layer of dough over the second. Tuck the edges underneath.
• Preheat oven to 350˚F (180˚C).
• With a knife make one vertical cut in the center of the pizza, making sure you cut through all of the layers. Make another horizontal cut, then 2 diagonal cuts so you have 8 triangles to fold over. Begin folding back each layer, creating an opening in the center. Repeat 7 more times.
• Brush the ring with olive oil and bake for 40 minutes. Cover with foil and continue to bake for 20 minutes.
• Place a bowl filled with the rest of the tomato sauce in the center of the ring.
• Enjoy!

PIZZA BUBBLE RING

Steps:

• Heat oven to 350°F; spray 12-cup fluted tube pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in sprayed pan.
• Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• Bake at 350°F for 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

BREAD RING PIZZA DIP

Steps:

• Preheat the oven to 400 degrees F.
• For the sauce: Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, 2 to 3 minutes. Stir in the marinara, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes if using and sprinkle with salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered and stirring often, until thick, 8 to 10 minutes. Remove from the heat and set aside.
• For the ricotta mixture: Shred half the mozzarella into a medium bowl. Stir in the ricotta, Parmesan and 1 clove garlic until combined. Set aside.
• Assemble the dip: Cut the remaining mozzarella into thirds and then cut each third into 6 rectangular pieces for a total of 18 pieces of cheese. Divide the dough into 18 small pieces. Wrap each piece of dough around one of the mozzarella rectangles, so that the cheese is sealed inside the dough like a purse.
• Ring the edge of the skillet with the stuffed dough, placing the pieces seam side-down on top of the sauce. Spread the meat sauce around so that it fills the spaces between the dough. Dollop the ricotta mixture on top of the meat sauce in the center of the skillet (it will spread a bit while cooking). Distribute the pepperoni over the top of the ricotta mixture.
• Stir together the butter and remaining 2 cloves garlic in a small bowl and brush on the dough.
• Bake until the dough is golden brown and the ricotta mixture is melted and bubbly, 35 to 40 minutes. Let rest for 15 minutes before serving.

BUFFALO PIZZA PULL-APART RING

Steps:

• 1) With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 Tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• 2) In a large skillet over medium heat, sauté onion and red pepper in 1 Tablespoon olive oil until tender. Add chicken, tomatoes and green chilies, paprika, cumin, cilantro and 2 Tablespoons buffalo sauce. Remove from heat and pour filling over cooled dough.
• 3) Spray shallow bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd. Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.

3-MEAT PIZZA RING

Steps:

• 1.Preheat oven to 375 degrees.
• 2.In a large skillet over medium heat cook sausage and garlic until no longer pink. Drain grease off. Stir in 1/2 cup pizza sauce, pepperoni, Canadian bacon and 1 cup pizza cheese.
• 3.Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch ungreased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal.
• 4.Spoon the mixture onto the wide ends of the triangles. Fold pointed ends of triangles over filling, tucking points under to form a a ring. The filling will be visible.
• 5.Baked for 12-15 minutes or until the crescents are golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with remaining pizza sauce.

PIZZA BUBBLE RING

Steps:

• 1. Heat oven to 350°F. Spray 12-cup fluted tube pan with No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• 2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
• 3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• 4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

CHICKEN CLUB DILL PIZZA RING (A SPIN OFF OF PAMPERED CHEF RECIPE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a small mixing bowl mix cream cheese, dill, garlic, salt, and pepper together. Set aside.
• Open crescent packages and arrange on a cookie sheet or baking stone in a circle.
• Have the points facing out, and wide centers making up the center of the ring.
• Spread the cream cheese spread over the top side of the crescents, leaving the last 1.5 inches of the crescent tips uncovered.
• In a medum mixing bowl mix the chicken, cheese, and can of drained and rinsed cannellini beans.
• Carefully spoon the mixture onto the wide center portion of the crescent ring evenly distributing it.
• Carefull roll the crescent tips over the chicken mixture, and wrap and pinch it to the inside/underside of the crescent center.
• Lightly baste the top of the crescent rolls with oil or butter.
• Place into oven and bake for 20 to 25 minutes or untill golden brown.
• While the ring is baking, thinly slice the lettuce, chop tomatoes, and peel and chop the cucumber and avocado.
• Once the ring is finished cooking, carefully place lettuce then tomato, cucumber and avocado into the center of the ring and serve!
• Some of my family likes to also top this with some sour cream or olives or jalapeno's. You can customize and expand this recipe easily for your tastes.

BIG GAME PIZZA RING

Steps:

• Preheat oven to 350 degrees F (177 degrees C).
• Remove crescent rolls from tube, roll out, and keep two rolls together to create 8 rectangles. On baking sheet or pizza pan coated with cooking spray, create a ring shape by placing the short rectangle ends pointed inwards with the long pieces pointing out; creating an open circle in the center (about 5 inches in diameter). Overlap corners of short ends to prevent ingredients from leaking.
• Spread pizza sauce around the entire ring closest to the center. Sprinkle oregano on top of the sauce for extra flavor. Add cheeses and pepperoni on top of the sauce and fold the outer edges of the crescent rolls toward the middle. Be sure to overlap everything to keep the ingredients inside.
• Sprinkle additional oregano and Stella Parmesan cheese on top of crust to taste. Bake at 350 degrees F (177 degrees C) for about 15 minutes or until golden brown.
• Slice into pieces and serve with marinara sauce for dipping.

PIZZA BUBBLE RING

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
• Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.