Cheesy Garlic Butter Pull-Apart Crescent Ring Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Heat the oven to 375°F (190°C). Unroll the crescent dough sheets and separate into triangles. If using perforated crescent rolls, separate along the perforations.

Mince the garlic, chop the parsley, and grate the parmesan if not pre-grated. Melt the butter in a small bowl. Have the mozzarella sticks ready. Line a round baking sheet with parchment paper if desired, though it’s not necessary.

Instructions

Assemble the Ring

1. 1Arrange the Dough
   Heat the oven to 375°F (190°C). Unroll the crescent dough sheets and separate into 16 triangles. On a round baking sheet, arrange the triangles in a starburst pattern with the wide bases overlapping in the center and the pointed tips pointing outward.
   Look for The dough forms a sunburst with the bases overlapping in the center.
   Tip Leave a small gap between the tips so they can be folded over easily.
2. 2Stuff with Cheese
   Place one mozzarella stick on the wide base of each dough triangle, just above the overlapping center. Fold the pointed tip of each triangle over the cheese and tuck it under the base to seal.
   Look for Each triangle now encloses a cheese stick, forming a neat ring.
   Tip Press the dough gently to seal the edges, but avoid overworking.

The dough triangles are arranged in a starburst with bases overlapping in the center. Each triangle has a mozzarella stick placed on the base, and the tips are folded over and tucked under.

The ring looks neat and uniform, with no gaps. The cheese is completely enclosed, and the dough is still cool to the touch.

Brush and Season

3. 3Make Garlic Herb Butter
   In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian seasoning, and grated parmesan cheese. Stir well to blend.
   Look for The butter is fragrant and well mixed.
   Tip Use fresh garlic for the best flavor; pre-minced garlic can be used in a pinch.
4. 4Brush the Ring
   Using a pastry brush, generously brush the garlic herb butter mixture all over the surface of the dough ring, making sure to cover all the exposed dough and the seams.
   Look for The ring is evenly coated with the buttery herb mixture.
   Tip Reserve a little butter to brush on after baking if desired.

The garlic herb butter is mixed and fragrant, with the parmesan evenly distributed. The ring is generously brushed, with the butter coating every visible surface. Some butter may pool in the center, which is fine. The dough looks glossy and seasoned, with flecks of parsley and garlic visible.

Bake and Serve

5. 5Bake the Ring
   Place the baking sheet in the preheated oven and bake for 18 minutes, or until the dough is golden brown and puffed, and the cheese is bubbling.
   Look for The ring is golden amber and the cheese is visibly melted.
   Tip Rotate the pan halfway through baking for even browning.
6. 6Serve with Marinara
   Remove the ring from the oven and let it cool for a few minutes. Serve warm with the warm marinara sauce on the side for dipping.
   Look for The ring is warm and the cheese is stretchy.
   Tip Serve immediately for the best cheese pull.

After 18 minutes, the ring is golden amber and puffed. The cheese is bubbling and may have created small blisters on the surface. The aroma is buttery and garlicky. When a piece is pulled away, the cheese stretches. The marinara is warm and ready for dipping.

Common mistakes

One common mistake is not sealing the dough edges properly, causing the cheese to leak out during baking. Press the dough firmly but gently when tucking the tips. Another issue is overfilling with cheese—stick to one mozzarella stick per triangle.

Overworking the dough can make it tough; handle it as little as possible. Also, avoid opening the oven door frequently during baking, as this causes temperature fluctuations.

How to tell it’s done

The ring is done when the dough is deep golden brown and puffed, and the cheese is visibly bubbling. The internal temperature of the dough should be at least 190°F (88°C) to ensure it’s fully baked.

If the top browns too quickly, loosely cover with foil and continue baking. Let cool for 5 minutes before serving to allow the cheese to set slightly, making it easier to pull apart.