9 Mind-Blowing Party Food Rolls

1. Baked Ham & Cheese Ring

Ingredients
for 4 servings

8 oz crescent dinner rolls, 2 cans
1 cup mozzarella cheese
½ cup pepperoncinis
¼ cup fresh basil
⅓ lb salami
⅓ lb ham
¼ lb prosciutto
8 slices provolone cheese, halved
salt, to taste
pepper, to taste
olive oil, optional, for the dip
balsamic vinegar, optional, for the dip

Preparation

1. Preheat the oven to 375˚F (190˚C).
2. Unroll cans of dough, separate into triangles.
3. On a large cookie sheet, place a bowl in the center (about 5 inches [12cm] in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
4. Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring.
5. Season with salt and pepper.
6. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
7. Bake for 30 minutes or until the dough is golden brown.
8. Serve with olive oil and balsamic.
9. Cool 5 to 10 minutes before cutting into serving slices.
10. Enjoy!

2. Garlic Knot Chicken Alfredo Ring

Ingredients
for 8 servings

13.8 oz pizza dough, 2 packages
2 cups chicken, cooked and shredded
1 cup bacon, cooked and chopped
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
3 tablespoons fresh parsley, chopped
½ teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup alfredo sauce, plus extra for serving

Preparation

1. Preheat oven to 375˚F (190˚C).
2. Cut pizza dough into 2-inch (5 cm) pieces and roll into balls.
3. In a bowl, add pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and alfredo sauce and mix to combine.
4. Scoop mixture evenly into a greased bundt pan, or a 9-inch (23 cm) cake pan.
5. Bake for 20 minutes, until top is golden and bubbling.
6. Use a spatula help the ring out of the pan, then invert onto a plate.
7. Place small bowl of alfredo sauce in the ring hole.
8. Serve immediately.
9. Enjoy!

3. Chili Dog Bread Ring

Ingredients
for 8 servings

12 hot dogs
3 packages crescent roll dough
1 small onion, diced
1 lb ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
½ teaspoon cumin
2 teaspoons chili powder
½ teaspoon sugar
½ cup shredded cheddar cheese
¼ cup green onion, finely sliced
SPECIAL EQUIPMENT

cast iron pan, 10 inch (25 cm)

Preparation

1. Preheat oven to 375ºF (190ºC).
2. Cut hot dogs into thirds.
3. Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices.
4. Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making “pigs in blankets.”
5. Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet.
6. Bake 15-20 minutes, until dough puffs up and becomes golden.
7. In another large skillet, sauté onions until translucent.
8. Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked.
9. Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed.
10. Simmer 10 minutes.
11. When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese.
12. Bake another 5-10 minutes until cheese is well melted.
13. Top with diced green onion and serve.
14. Enjoy!

4. Cheesy Buffalo Chicken Ring

Ingredients
for 4 servings

4 oz cream cheese
¼ cup hot sauce
2 ½ cups chicken, cooked
1 cup shredded monterey jack cheese
1 cup mozzarella cheese
8 oz refrigerated crescent dinner roll, 2 cans

Preparation

1. In a bowl, mix cream cheese and hot sauce until smooth.
2. Mix in chicken and Monterey Jack cheese.
3. Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
4. Layer half of the Mozzarella on each triangle closest to the ring.
5. Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
6. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
7. Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
8. Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
9. Enjoy!

5. Blooming Quesadilla Ring

Ingredients
for 20 servings

3 cups chicken, cooked and shredded
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Preparation

1. Preheat oven to 375˚F (190˚C).
2. In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
5. Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
7. Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
9. Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
10. Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
11. Serve immediately.
12. Enjoy!

6. Cheesy Spinach And Artichoke Bread Ring Dip

Ingredients
for 6 servings

12 balls frozen dinner rolls
8 oz cream cheese, softened
½ cup grated parmesan cheese
½ cup grated romano
½ cup shredded mozzarella cheese
¼ cup sour cream
14 oz artichoke heart, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped
1 teaspoon dried basil
½ teaspoon crushed red pepper
olive oil

Preparation

1. Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
2. In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
3. Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
4. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
5. Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
6. Enjoy!

7. BBQ Chicken Ring

Ingredients
for 4 servings

2 ½ cups cooked chicken, shredded
1 cup red onion, diced
1 cup BBQ sauce
1 cup mozzarella cheese
16 pieces crescent dough, 2 cans
ranch dressing, to taste

Preparation

1. Preheat oven to 375˚F (170˚C).
2. In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
3. Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
4. Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape.
5. Top with the rest of the mozzarella.
6. Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
7. Bake for 25 minutes or until golden brown.
8. Cut into pieces and serve with choice dressing in a bowl in the middle.
9. Enjoy!

8. Cheesy Garlic Bread Meatball Ring

Ingredients
for 8 servings

MEATBALLS

1 lb ground beef
¼ cup bread crumb
2 tablespoons parsley, chopped
½ tablespoon salt
½ tablespoon pepper
1 egg
1 batch pizza dough
1 cup marinara sauce
1 cup shredded mozzarella cheese
4 tablespoons butter, melted
2 garlic cloves, minced
salt, to taste
½ teaspoon italian seasoning
marinara sauce, extra for dipping

Preparation

1. Preheat oven to 350°F (180˚C).
2. In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined.
3. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball.
4. Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
5. With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese.
6. Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close.
7. Place the balls in a circle, seam-side down, in a cast-iron skillet. Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture.
8. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
9. Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley.
10. Enjoy!

9. Lasagna Party Ring

Ingredients
for 10 servings

3 tablespoons canola oil
½ onion, diced
4 cloves garlic, minced
¾ lb 80% lean ground beef
¾ lb ground sweet italian sausage
1 teaspoon salt
1 teaspoon black pepper
28 oz tomato sauce
15 oz ricotta cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
18 lasagna noodles, cooked
2 cups shredded mozzarella cheese
½ cup marinara sauce, to serve

Preparation

1. Preheat oven to 375°F (190°C).
2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.
3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.
4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.
5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.
6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.
8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.
9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer.
10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
11. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.
12. Sprinkle the rest of the mozzarella evenly on top.
13. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.
14. Cool for about an hour, then carefully invert the ring onto a cutting board.
15. Slice the ring, then top with any extra Parmesan and basil.
16. Place a small bowl filled with marinara at the center of the ring, for dipping.
17. Enjoy!