• Preheat oven to 375. Line a baking sheet with parchment paper.
• Separate the crescent dough into 16 triangles. Place the dough onto the baking sheet in a circle pattern (use an upside bowl as a guide) with edges overlapping. Press down the dough where it overlaps to make it slightly less thick.
• Layer the toppings; cheese, ham, prosciutto, salami, tomato, onion, banana peppers, and a few jalapenos. Make sure peppers are drained really well. Season with salt, pepper, and oregano.
• Bring each dough triangle up over the filling, tucking the dough under the bottom layer of dough to secure it. Repeat around the ring until the entire ring is enclosed.
• Bake for 20 minutes or until the dough is golden brown and thoroughly baked. Cool for 5 minutes before cutting into serving slices. Fill the middle with shredded lettuce.

• In a large saucepan, over medium heat, heat oil. Add onion and cook until soft, 5 minutes.
• Add garlic and jalapeno and cook for 1 additional minute, or until fragrant.
• Add cheeses and milk and stir until cheese is melted.
• Stir in tomatoes, green chiles, and cilantro. Season with salt and pepper.
• Transfer to a small crockpot to keep warm. Serve with chips.

Directions for Pizza Sticks

• Heat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. Form pizza dough into a 15-inch by 10-inch rectangle on the baking sheet and bake for 8-10 minutes.
• While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
• Spread the buffalo chicken over the partially-baked pizza crust then sprinkle with Muenster Cheese, ranch cheese curds, and sliced green onions.
• Bake for an additional 10-12 mins until cheese is bubbly. Cut into 16 sticks and serve.

• In a large bowl, whisk vodka, Worcestershire, hot sauce, and lemon pepper.
• Add tomatoes and celery to the bowl and let soak in refrigerator at least 2 hours up to overnight.
• Once ready for assembly first cook bacon until crispy in a large nonstick skillet over medium heat (tip: or try baking in the oven!). Drain on a paper towel-lined plate, then cut in half.
• On each skewer, skewer bacon halves, soaked tomatoes, celery, your Ellsworth cheese curds, and a pickle.
• Refrigerate until ready to serve. Don't forget the beer chaser!

• Set an iron skillet or a frying pan over medium heat. Grease with butter. Place tortilla on skillet.
• Working on only half the tortilla (you'll be folding it over)... Spread a light layer of pizza sauce over each tortilla. Divide up the toppings evenly over each flour tortilla. Don't overstuff.
• Once cheese begins to melt, using a spatula, fold one side of the tortilla over the other. Cook just until lightly browned.
• Serve while warm with additional pizza sauce, if desired.