Cheesy Sausage Pesto Ring

This Easy Cheesy Sausage Pesto Ring is SO ADDICTING! Patrick and I couldn’t stop eating this appetizer (or our dinner) and then I was craving it for daaaaaaays.  If you make one holiday or game day appetizer this season, this should be it!  This Sausage Pesto Ring looks super impressive but you won’t believe how easy it is!

How to Make Sausage Pesto Ring

Cheesy Sausage Pesto Ring

Guys, I am super excited about December posts!  While last month’s posts were tailored to Thanksgiving Recipes, December’s posts are packed with holiday (or game day) appetizers and desserts and then next month we can get back into lighter, family meal fair (and if you need some lighter dinners in the meantime, click HERE), but for now, it is going to be an absolutely indulgently delicious month, starting with this Easy Cheesy Sausage Pesto Ring!

Cheesy Sausage Pesto dough bread Ring.

And indulge we did.  Patrick and I could not stop eating this appetizer.  Like for real.  It wasn’t even warm anymore by the time hubs go home, but that didn’t stop him from, saying “seriously???!!” and eating and eating and eating.  And I was craving and craving and craving.  I’m still craving this Cheesy Sausage Pesto Ring.

This Cheesy Sausage Pesto Ring was inspired by a recipe in Better Homes and Gardens Magazine that I had stuffed in my purse and was flipping through while waiting an hour for a doctors appointment.  I am so glad they were behind that day.  I competitively change the original recipe to make it jaw dropping delicious (more sausage, added onion, red pepper flakes, cream cheese, etc.) but I am super grateful for the inspiration and method.  The possibilities for stuffing cheesy rings are now endless and I’m just wondering how many ring recipes I can get away with sharing each month like (like this new Buffalo Chicken Dip Ring)…..But I’ll start with this favorite first of biscuit dough stuffed with creamy, cheesy, pesto spiced Italian sausage, loaded with more cheese then slathered in butter.

Pull apart Cheesy Sausage Pesto Ring.

To make, first, brown your sausage with onions and red pepper flakes then stir in pesto and cream cheese until melted and combined.  Season with salt and pepper to taste and try not to eat all of the savory, creamy, comforting filling on its own.

Next, separate store bought biscuits and top each biscuit with a heaping tablespoon sausage pesto mixture followed by 1 tablespoon Italian Cheese blend.

Showing how to make Cheesy Sausage Pesto Ring preparing the dough.

Stack four biscuits together, turn on their side and place in buttered bundt pan.  Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring. If you have extra sausage pesto mixture, stuff it in between some of the biscuits because you can never have too much sausage pesto.  Drizzle ring with 2 tablespoons melted butter…

Showing how to make Cheesy Sausage Pesto Ring preparing to bake.

Then bake Cheesy Sausage Pesto Ring for 30 minutes.  Sprinkle with one cup additional cheese and bake for 5 more minutes or until cheese is melted then broil to golden, bubbly perfection.

Top view of Cheesy Sausage Pesto Ring before and after baking.

And then DIG IN!  And let the cravings and yearnings begin for the next time you can make this otherwordly Easy Cheesy Sausage Pesto Ring!

Close up of Cheesy Sausage Pesto Ring pulling apart.

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©Carlsbad Cravings by CarlsbadCravings.com

Easy Cheesy Pesto Sausage Ring is SO ADDICTING! my husband and I couldn't stop eating it and then I was craving it for days! You have to make this!!! The absolutely best holiday or game day appetizer!

Easy Cheesy Sausage Pesto Ring

Servings: 16 servings
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

  • 2 tablespoons unsalted butter, softened,
  • 2 tablespoons unsalted butter, melted
  • 3/4 pound ground Italian Sausage
  • 1/4 onion, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup basil pesto
  • 3 oz. cream cheese, cubed and softened
  • 1/4 teaspoon pepper
  • salt to taste (I didn’t use any)
  • 2 16.3 oz. pkgs. refrigerated biscuits (I use Pillsbury Grand)
  • 8 oz. shredded Italian cheese blend, divided (about 2 cups)

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 12 cup bundt pan with 2 tablespoons softened butter. Set aside.
  • Cook sausage, onions and red pepper flakes in a large skillet over medium high heat until sausage is cooked through. Stir in pesto and cream cheese until evenly combined. Season with salt and pepper to taste.
  • Lay biscuits out separately on a flat surface. Top each biscuit with a heaping tablespoon sausage pesto mixture followed by 1 tablespoon cheese.
  • Stack four biscuits together, turn on their side and place in bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring. If you have extra sausage pesto mixture, stuff it in between some of the biscuits. Drizzle ring evenly with 2 tablespoons melted butter.
  • Bake Ring for 30 minutes. Sprinkle with the remaining cheese (about 1 cup) and bake for an additional 5 minutes or until a toothpick comes out clean and cheese is melted. Broil cheese until golden, watching closely so it doesn’t burn.
  • Cool bread in the pan for 10 minutes then remove from pan. Serve warm.

Video

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©Carlsbad Cravings Original inspired by Better Homes and Gardens, Fall Baking, 2015 Pg. 45

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40 Comments

  1. Megan says

    Now I am craving this. This looks so easy and yummy! I know my husband will love it!

    • Jen says

      haha – I’m craving it too 🙂 I can’t wait for you to make it, your husband will be in heaven! (and you too 🙂 )

  2. Camille says

    I had no idea rings were that easy! I a so excited to try this!

    • Jen says

      Hi Camille, yes, SO easy! I am excited for you to try it too! I think you really will love it!

    • Jen says

      Thank you Anna! I love the thought of you two devouring it together – I think you will both love it and he will thank you profusely 🙂

  3. 2pots2cook says

    Oh boy! What a great idea ! Must do! Great photos, too ! Thank you and have a pleasant day !

    • Jen says

      You are so welcome! I hope you can make it soon and love it!

  4. Tricia says

    This looks so good but so disappointing ! I live in France and can’t buy any sort of the store
    bought biscuit dough you have used. It’s just not fair !! Love your recipes.

    • Jen says

      Saaad! This Sausage Ring won’t be as easy but you could also use homemade biscuits – or I wonder if a bakery would let you buy some of their biscuit dough? Just a thought. Thanks for saying hi all the way from France!

  5. Marisa Franca @ All Our Way says

    I could jump right in and attack that ring. That looks so doggone good. How in heavens name do you come up with such outstanding ideas! Does the food angel come to you at night and whisper in your ear? I can’t wait to try it!! Hope you’re having a great Christmas season.

    • Jen says

      You are too nice Marisa! I was actually up for hours last night and when I can’t sleep, my mind goes crazy with recipe ideas. Doesn’t happen a lot but its fun when it does! This recipe though was inspired by a recipe in a magazine – inspiration everywhere! Yes, enjoying this Christmas season, thank you so much! I hope you are enjoying it too and had a lovely Thanksgiving!

  6. Rachel says

    I so wish I liked Italian sausage! What would you think would be a better substitute, beef or regular pork sausage? Your blog is awesome by the way, I’ve almost cooked exclusively from it since I found it. I’ve probably made 10 or 12 of your recipes and everything has been fantastic! I’ve been sharing your blog with everyone I know! They’re probably getting tired of me talking about it by now… 😉

    • Jen says

      Hi Rachel! Oh my goodness, what an amazing comment/compliment! I am so flattered you love my blog so much and have loved everything you have made – that is amazing! We must be foodie kindred spirits – except the Italian sausage part 🙂 Thank you, thank you for making my recipes and for reading my blog and making my day! As far as an Italian sausage substitute, I would just go with whatever you personally prefer between the two but I’m leaning towards beef – you will want to spice it with some Italian seasonings to make up for not using Italian sausage – should be delicious!

  7. Anne Flinders says

    I’m wondering if you could use the filling for crescent rolls? Maybe roll the crescent dough, spread with filling, roll, and cut like pinwheels? Would the filling be too gooey for crescents? I’m also wondering about filling individual biscuits, folding them in half, and baking them? I want to try the ring for serving adults, but little hands like little things, and I’m just feeling my way around alternatives for kids. But this is your recipe, so I’d love your advice!

    • Jen says

      Hi Anne, I am so sorry your comment somehow got lost! Yes, you could definitely use the filling as pinwheels – I don’t think the filling would be too gooey/wet if you used less of it. I think filling individual biscuits would be delicious! This might be the better option as the biscuit dough is sturdier – it would be a delicious surprise!

  8. MistyBlu says

    YUM. All I need is a bundt pan.

    • Jen says

      You will use a bundt pan many times over, so worth it! hope you can make it soon!

  9. MistyBlu says

    I looked on Amazon for a 12-inch bundt pan, but all I see are 12-cup bundt pans. I can’t find one that measures 12 inches. Is it a typo or could you let me know which one you used?

    Thanks!

    • Jen says

      Sorry Misty, that was totally a typo – it should be 12 cup – so sorry about that! I corrected the recipe. Thanks for pointing that out!

  10. Catherine says

    I’m going to make this for an appetiser on Christmas Day. Thinking of putting some ribbon etc on it to make it look even more like a wreath. Your creativity and recipes are awesome. Thanks so much for your blog, may you never run out inspiration xx

    • Jen says

      What an ADORABLE idea Catherine – that is brilliant! sounds like I need some of your inspiration! I hope you have a very Merry Christmas Day and all season long!

  11. Mary says

    Thanks Jen for the terrific recipe I put a lot of cheese in it and it was incredible!

    • Jen says

      You are so welcome Mary, I am so happy you liked it! And a lot of cheese is always a good thing!

  12. Chris says

    My son and I made this exactly as described, but our biscuit dough was raw in the middle. I put it back in the oven, but we had a really hard time getting the middle to cook. Asking Santa for a new bundt pan. Any other chefs out there have trouble with gooey dough?

    • Jen says

      So sorry for my delayed response Chris, I have been super behind with all the holidays. I hope Santa brought you your new bundt pan! All ovens cook differently, so I would just suggest covering the top with foil so it doesn’t brown to quickly and letting the dough bake longer. So sorry about that!

  13. Kara says

    Hi there! I don’t know how I missed this recipe! It looks SO delicious! I hesitate to even ask this, because I know it’s a major part of the recipe…but my family doesn’t care for pesto. Do you think I could leave it out and add something else instead?? And…I hope you have a happy and blessed Easter! 🙂

    • Jen says

      Hi Kara, I hope you had a wonderful Easter as well! As far as the pesto, you could add some dried parsley and basil to make up for some of the flavor and it should still be delicious! If it seems too dry, then add some olive oil as well, but my guess is you won’t need to. Hope this helps!

      • Melinda says

        What about tomato sauce or pizza sauce…would either work instead of pesto

        • Jen says

          Yes! That would be delicious! It would definitely change the flavor profile to more “pizza” but would be wonderful!

  14. Michelle says

    I would love to make this but don’t own a bunt pan, can you suggest a different way to prepare?

    • Jen says

      Hi Michelle, unfotunately I’d have to do some experimenting to figure out an alternative method. A bundt pan definitely works the best for this recipe and you will love one for cakes too!

  15. Lisa Noble says

    Oh-so-awesome! Amazing stuff. You never fail me – not sure who loves your recipes more – hubby or me!! A million thanks for this!

    • Jen says

      Ah, thank you so much Lisa! I am so happy both of you are loving my recipes and I’m so happy you loved this one as well! It truly is addicting! Thanks for the thanks!

  16. Beatrice says

    Hi Jen,
    Im a huge fan of your website and all of these delicious looking recipes. I have a questions about the biscuits. Do I buy the Pillsbury Grand original flaky biscuits, the buttermilk flaky biscuits or the southern homestyle biscuits? Thanks!

    • Jen says

      Thank you for your kind words Beatrice! Great question, I use the Pillsbury Grand Original Flaky biscuits. Hope that helps! enjoy!

  17. Beatrice says

    Hi Jen,
    Thank you so much for answering my biscuit question. I can’t wait to make this. I have another question about this recipe though. Can you cook and assemble everything the night before and bake the next day? Thanks !!

    • Jen says

      Great question! I haven’t personally done it but I think it will work great! I would just wait and drizzle the butter over the top right before cooking. I hope that helps!

  18. Cait says

    I want to make this but don’t own a Bundt pan! Any alternatives?

    • Jen says

      Hi Cait, you can use bread pans instead.

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