{"id":9420,"date":"2026-04-13T20:42:36","date_gmt":"2026-04-13T20:42:36","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9420"},"modified":"2026-05-17T20:43:41","modified_gmt":"2026-05-17T20:43:41","slug":"crescent-ring","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/crescent-ring\/","title":{"rendered":"Crescent Rings"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Crescent Rings<\/span><\/h2>\n
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These recipes are popular fan-favorites, because they're fun and easy to make! Made with just a small number of ingredients, they give you the same delicious flavors as the traditional dishes but in a soft, flaky crescent crust. Impress your game day guests, thrill your family, or satiate your cravings with these popular recipes!<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Adapted from Pillsbury Kitchens<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> (8 oz) cans<\/span> refrigerated Pillsbury\u2122 Original Crescent Rolls (8 Count)<\/span><\/li><\/ul><\/div>

    <\/span>Taco Crescent Ring<\/span><\/h4>
    • 1<\/span> lb<\/span> ground beef<\/span><\/li>
    • 1<\/span> (1 oz) packet<\/span> Taco Seasoning Mix<\/span><\/li>
    • \u00bd<\/span> cup<\/span> water<\/span><\/li>
    • 1<\/span> cup (4 oz)<\/span> shredded cheddar cheese<\/span><\/li>
    • Toppings:<\/wprm-code> Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, optional<\/span><\/li><\/ul><\/div>

      <\/span>Spicy Italian Crescent Ring<\/span><\/h4>
      • 8<\/span> slices<\/span> Provolone cheese<\/span> halved<\/span><\/li>
      • \u00bc<\/span> lb<\/span> deli sliced ham<\/span><\/li>
      • \u00bd<\/span> cup<\/span> roasted red bell peppers<\/span> (from a jar), drained, patted dry<\/span><\/li>
      • \u2153<\/span> lb<\/span> deli sliced hot salami<\/span><\/li>
      • \u00bc<\/span> lb<\/span> deli sliced capocollo or prosciutto<\/span><\/li>
      • \u00bd<\/span> cup<\/span> hot pepper rings <\/span> (from a jar), drained, patted dry<\/span><\/li>
      • \u215b<\/span> tsp<\/span> black pepper<\/span><\/li><\/ul><\/div>

        <\/span>French Dip Crescent Ring<\/span><\/h4>
        • 3<\/span> Tbsp<\/span> butter<\/span><\/li>
        • 2<\/span> medium<\/span> sweet onions<\/span> halved, and thinly sliced (about 5 cups)<\/span><\/li>
        • \u00bc<\/span> tsp<\/span> salt<\/span><\/li>
        • \u00bc<\/span> tsp<\/span> pepper<\/span><\/li>
        • \u00bc<\/span> cup<\/span> water<\/span><\/li>
        • 1<\/span> (8oz) pkg (12 slices)<\/span> Sliced provolone cheese<\/span> each slice cut in half to make half circles<\/span><\/li>
        • \u00bd<\/span> lb<\/span> deli sliced roast beef<\/span> torn in 3- to 4-inch pieces<\/span><\/li>
        • 2<\/span> Tbsp<\/span> chopped fresh Italian (flat-leaf) parsley leaves<\/span><\/li>
        • 1<\/span> cup<\/span> au jus<\/span> for dipping<\/span><\/li><\/ul><\/div>

          <\/span>Pizza Crescent Ring<\/span><\/h4>
          • 1<\/span> lb<\/span> Italian sausage<\/span> cooked, and drained<\/span><\/li>
          • 3<\/span> oz<\/span> pepperoni slices<\/span> quartered (about 42 slices)<\/span><\/li>
          • 1\u00bd<\/span> cups (6oz)<\/span> shredded pizza cheese<\/span><\/li>
          • 1\u00bd<\/span> cups<\/span> pizza sauce<\/span><\/li>
          • 1<\/span> Tbsp<\/span> butter<\/span> melted<\/span><\/li>
          • 1<\/span> Tbsp<\/span> grated Parmesan cheese<\/span><\/li><\/ul><\/div>

            <\/span>Buffalo Chicken Crescent Ring<\/span><\/h4>
            • 4<\/span> oz (half of an 8-oz pkg)<\/span> cream cheese<\/span> softened<\/span><\/li>
            • \u00bc<\/span> cup<\/span> hot sauce or red pepper sauce<\/span><\/li>
            • 2\u00bd<\/span> cups <\/span> chopped, cooked chicken<\/span> (\u00bd-inch pieces)<\/span><\/li>
            • 1<\/span> cup (4oz)<\/span> shredded Monterey Jack cheese<\/span><\/li>
            • \u2153<\/span> cup<\/span> crumbled blue cheese<\/span><\/li><\/ul><\/div><\/div>\n

              <\/span>Instructions<\/span><\/h3>
              • Heat oven to 375\u00b0F.\u00a0Line large cookie sheet with cooking parchment paper.<\/span><\/div><\/li>
              • Unroll both cans of dough; separate into 16 triangles. On ungreased large baking sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap; dough ring should look like the sun.<\/div>
                \"\"<\/div> <\/li><\/ul><\/div>

                <\/span>Taco Crescent Ring<\/span><\/h4>
                • In 10-inch nonstick skillet, cook beef until no longer pink. Drain beef; return to skillet. Add taco seasoning mix and 1\/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium heatproof bowl, mix beef mixture and cheese. Let cool while preparing the crescent ring.<\/span><\/div>
                  \"\"<\/div> <\/li>
                • Spoon beef mixture on the half of each triangle closest to center of ring.<\/div>
                  \"\"<\/div> <\/li><\/ul><\/div>

                  <\/span>Spicy Italian Crescent Ring<\/span><\/h4>
                  • Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham. Top with roasted red bell peppers, salami and capocollo slices over ham. Arrange pepper rings over top. Cover with remaining 8 cheese halves.<\/span><\/div>
                    \"\"<\/div> <\/li><\/ul><\/div>

                    <\/span>French Dip Crescent Ring<\/span><\/h4>
                    • In 12-inch nonstick skillet, melt butter over medium-high heat. Add onions, salt, and pepper. Cook 10 to 15 minutes, stirring frequently, until onions are golden brown. Stir water into onion mixture in skillet; continue to cook 3 to 5 minutes or until liquid is absorbed and onions are browned and tender. Remove from heat.<\/span><\/div>
                      \"\"<\/div> <\/li>
                    • Arrange 12 of the cheese half circles on half of each triangle closest to center of ring. Top cheese with all beef slices, folding as necessary. Top beef with caramelized onions. Top onions with remaining 12 cheese half circles.<\/span><\/div>
                      \"\"<\/div> <\/li><\/ul><\/div>

                      <\/span>Pizza Crescent Ring<\/span><\/h4>
                      • In medium bowl, mix cooked sausage, pepperoni, cheese and 3\/4 cup of the pizza sauce.<\/span><\/div>
                        \"\"<\/div> <\/li>
                      • Spoon sausage mixture on the half of each rectangle closest to center of ring.<\/span><\/div>
                        \"\"<\/div> <\/li><\/ul><\/div>

                        <\/span>Buffalo Chicken Crescent Ring<\/span><\/h4>
                        • In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.<\/span><\/div>
                          \"\"<\/div> <\/li>
                        • Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.<\/span><\/div>
                          \"\"<\/div> <\/li><\/ul><\/div>

                          <\/span>For All Recipes<\/span><\/h4>
                          • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).<\/span>
                            <\/div>Note<\/strong>: Some Crescent Rings may require more overlapping dough to prevent leakage.<\/span><\/div>
                            \"\"<\/div> <\/li>
                          • Bake 20 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.<\/span><\/div>
                            \"\"<\/div> <\/li>
                          • Sprinkle desired toppings over the crescent ring before serving, or onto individual portions.<\/span>
                            <\/div>For Taco Ring<\/strong>, serve with Salsa or Pico de Gallo, Guacamole, Sour Cream or Lime Crema (mix sour cream with fresh lime juice, lime zest, and a pinch of salt), Queso Dip, or Mexi-Ranch Dip (mix equal parts sour cream, or plain Greek yogurt, and ranch dressing with a dash of taco seasoning.)<\/span>
                            <\/div>For Spicy Italian Ring<\/strong>, serve with marinara, creamy Italian or Ranch dressing, or a balsamic glaze<\/span>
                            <\/div>For French Dip Ring<\/strong>, sprinkle with parsley, and serve with au jus.<\/span>
                            <\/div>For Pizza Crescent Ring<\/strong>, serve with fresh sliced mushrooms, chopped green bell peppers, chopped onions, and marinara sauce.<\/span>
                            <\/div>For Buffalo Chicken Ring<\/strong>, serve with celery and carrot sticks and blue cheese dressing.<\/span><\/div>
                            \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
                            <\/div>\n

                            <\/span>Notes<\/span><\/h3>
                            <\/span>How to Store (and Reheat) Taco Crescent Ring<\/span><\/h5>\nLeftover Taco Crescent Ring makes a great lunch the next day. Here\u2019s how to keep everything fresh and delicious.<\/span>
                            <\/div>\n
                            <\/span>Refrigerator Storage<\/span><\/h6>\nStore in an airtight container for up to 3 days. Be sure to store leftovers within 2 hours of finishing preparation.<\/span>
                            <\/div>\n
                            <\/span>Freezer Storage<\/span><\/h6>\nFreezer storage may compromise the crescent texture; we do not recommend freezing leftovers for this reason.<\/span>
                            <\/div>\n
                            <\/span>Reheating<\/span><\/h6>\n
                              \n
                            • Microwave<\/strong>: Microwave your leftovers on High for 1 to 2 mins, adding 15 to 30 second intervals if needed, or until warmed through (165\u00b0F).<\/li>\n
                            • Toaster Oven<\/strong>: Cover leftovers in aluminum foil and put in the toaster oven at 350\u00b0F for 5 to 7 minutes or until 165\u00b0F.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9841,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[2019,134,618,136,559,179,2505,388,2929,696,2731,697],"tags":[],"class_list":["post-9420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-american","category-baked","category-entree","category-french","category-italian","category-lunch","category-mexican","category-pizza","category-snack","category-south-western","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/04\/CresentRings-1.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9420"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9420\/revisions"}],"predecessor-version":[{"id":9858,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9420\/revisions\/9858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9841"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}