Easy Sausage Pesto Ring
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This Easy Sausage Pesto Ring makes for the perfect snack or appetizer. Take country biscuit dough, filled with Italian sausage, pesto and loaded with cheese and butter. Absolutely delicious!
I love baking savory things like this because who wants just a plain old biscuit? These biscuits are loaded with flavor from the yummy Italian sausage that’s cooked together with Italian seasoning and pizza sauce, to the delicious pesto and finally to the mozzarella and emmental cheese.
I came across this idea in the Fall Baking issue of Better Homes and Gardens and thought it was genius. I decided to spice up my sausage, because nobody wants just plain old sausage so I cooked it with some Italian seasoning, for greater Italian flavor and made it a bit saucy by adding some pizza sauce to it. So we’ve got pizza sauce, sausage, and cheese. Sound familiar?
But the best part about this ring is that pesto, at least I think so because I love any sort of pesto and I’m crazy enough to put pesto on anything. Talk about flavor galore here!
Perfect For A Crowd
This dish is absolutely perfect for sharing! Tell everyone to roll up their sleeves and get in there, they’ll be completely enamoured by this dish and once you start hearing all that praise, you will be too! So let’s get into it, you’ll be dishing it out to friends and family alike soon enough.
Ingredients
- Butter – Unsalted to control the amount of sodium in our dish.
- Sausage – Any kind you’d prefer as long as it’s removed from it’s casing.
- Sauce – We’re using pizza sauce today, any brand or kind you’d like!
- Spices – Italian seasoning – that’s all we need for the flavors in this biscuity pesto ring.
- Cheese – Shredded Emmental and Mozzarella to give this dish lots of melty ooey gooey texture as well as a nice mild taste.
- Pesto – We want traditional basil pesto, store bought is just fine but I’ve included a link to a great homemade recipe below.
- Biscuits – I used store bought Pillsbury biscuit dough, 2 packages of it. In this case store bought works great.
- Seasoning – Salt and pepper.
How To Make Sausage Pesto Ring
- Prep your oven and pan: Preheat oven to 350 F degrees. Grease a 10 inch bundt pan with 2 tbsp of the melted butter. Set aside.
- Cook the sausage: Cook the sausage in a skillet over medium-high heat, until it’s no longer pink, breaking it up as you go along. Stir in pizza sauce then season with salt, pepper and Italian seasoning. Remove from heat and cool for about 5 minutes.
- Prep your cheese: In a medium size bowl combine the mozzarella cheese with the emmental cheese.
- Assemble the ring: Top each biscuit with a tsp of pesto, 1 or 2 tsp of the sausage mixture, then 1 tbsp of cheese. Stack four biscuits on top of each other, press gently. Turn the stack on its side, and place in the prepared bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring. You should still have some leftover cheese. Drizzle the ring with the remaining 2 tbsp melted butter.
- Finish the dish: Bake for 30 minutes. Sprinkle the bread with the remaining cheese and bake for an additional 5 minutes or until a toothpick comes out clean and the top is golden brown and cheese is melted. Cool the bread in the pan for 10 minutes. Remove bread from pan and serve warm.
Want To Make Your Own Pesto?
I believe, and I’m sure that there’s others who agree, that homemade is always best. Now I opted to use store bought pesto today as I wanted a nice simple recipe with minimal ingredients, but if you’d like to make this dish extra special I won’t stop you. Just follow my homemade pesto recipe here on the blog.
Prefer Homemade Biscuits?
Luckily for you that’s another picture perfect recipe I have here on the blog, if you’re going for homemade pesto might as well test out a homemade biscuit recipe too? If you’re going store bought believe me it’ll still be completely delicious!
What To Serve With
If you’re looking to whip up a feast for a crowd, any night of the year, then here’s some great accompaniments!
- Dirty Fries
- Beef Empanadas
- Loaded Pub Fries
- Potato Croquettes
- Mini Corn Dogs
- Skillet Pizza Dip
- Cheesy Chicken Meatball Rolls
- Cowboy Caviar
Leftovers
You can store this dish in the fridge for up to 3 days sealed in an airtight container. If you’d like to freeze it it will work better frozen before being placed in the oven. Allow it to thaw in the fridge over night before finishing the rest of the recipe.
Craving More Pesto? Try These Recipes:
- Pesto Shrimp Asparagus Pasta
- Arugula and Walnut Pesto Pasta
- Arugula and Basil Pesto Risotto with Sautéed Mushrooms
- Creamy Avocado and Spinach Pasta
- Roasted Red Pepper and Pecan Pesto Penne
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Easy Sausage Pesto Ring
Video
Ingredients
- 4 tablespoon butter (unsalted, melted)
- ¾ pound Italian sausage (casings removed)
- ½ cup pizza sauce
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon Italian seasoning
- 1 cup Mozzarella cheese (shredded)
- 1 cup Emmental cheese (shredded *)
- 2 packages canned biscuits (10 biscuits per package, such as Pillsbury)
- ½ cup pesto
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350℉. Grease a 10 inch bundt pan with 2 tablespoons of the melted butter. Set aside.
- Cook the sausage in a skillet over medium-high heat, until it’s no longer pink, breaking it up as you go along. Stir in pizza sauce then season with salt, pepper and Italian seasoning. Remove from heat and cool for about 5 minutes.
- In a medium size bowl combine the mozzarella cheese with the emmental cheese.
- Top each biscuit with a tsp of pesto, 1 or 2 teaspoons of the sausage mixture, then 1 tbsp of cheese. Stack four biscuits on top of each other, press gently. Turn the stack on its side, and place in the prepared bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring. You should still have some leftover cheese. Drizzle the ring with the remaining 2 tbsp melted butter.
- Bake for 30 minutes. Sprinkle the bread with the remaining cheese and bake for an additional 5 minutes or until a toothpick comes out clean and the top is golden brown and cheese is melted.
- Cool the bread in the pan for 10 minutes. Remove bread from pan and serve warm.
Notes
- * Emmental cheese is a medium-hard Swiss cheese and it has a savory but mild taste. Feel free to substitute this with regular Swiss cheese or additional Mozzarella cheese.
- If you have extra sausage mixture left over, don’t throw it out! Make scrambled eggs with it, take a couple eggs and mix with the sausage mixture, then cook, it’ll make for a hearty and delicious breakfast.
- You could also use the Pillsbury Grands biscuits, those come 8 in a pack and they’re a bit bigger, they should both work. I used the country biscuits here and they come 10 in a pack.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
