Pizza Ring Recipe | The Recipe Critic

Preheat the oven to 375 degrees Fahrenheit. Lightly spray a large pizza pan or sheet pan with nonstick cooking spray and set aside.

Pop open and unroll 2 (8-ounce) tubes refrigerated crescent rolls. Separate the dough into individual triangles following the serrated edges. Arrange the first tube of crescent rolls in a ring on the sheet pan so the wide side of the triangles overlap and form a circle in the center. You can place a 6-inch bowl upside down in the center as a guide for a perfect circle, if you would like.

Layer the second tube of crescent rolls on top of the first ones with the wide side at the center of the ring, staggering them so they fill in the gaps between the first tube of rolls. Gently press the bottoms of the dough together to seal them.

Layer ⅓ cup cooked and crumbled Italian sausage, ½ cup pepperoni slices, and ⅓ cup diced Canadian bacon around the thick end of the crescent rolls, leaving a ½-inch gap at the thick end of the rolls.

Evenly top the meats with ⅔ cup pizza sauce and 1 cup shredded mozzarella cheese.

Carefully fold the pointed ends of the crescent rolls over to the center of the ring and tuck them underneath the dough to secure and seal it.

Brush the top of the rolls with 1 tablespoon melted salted butter, then sprinkle ½ teaspoon Italian seasoning and 2 teaspoons grated Parmesan cheese evenly over the top.

Bake for 18-20 minutes, until a deep golden brown color. Let the pizza ring cool for 5-10 minutes before slicing and serving it with extra pizza sauce for dipping.