If you’ve ever been at a business lunch or another catered outdoor party, you’re probably familiar with the giant party sub. If you have to serve a lot of people in a fun and convenient way, these can definitely be the way to go. As it turns out, you can do a smaller version of this same recipe if you have a Bundt pan handy! Here’s how you do it.

2 10-ounce packages of bread dough
8 ounces of sliced sliced roast beef
8 ounces of sliced ham
8 ounces of sliced turkey or chicken
4 slices of provolone cheese
4 slices of cheese (Colby or Monterey-Jack)
mustard
lettuce, tomato, sliced onion, pickles

To start, preheat your oven to 350 degrees. Spray your Bundt pan down with some nonstick spray before putting one layer of bread dough in the bottom, pinching it together to form a ring. Bake this portion in the oven for 30 to 35 minutes before taking it out of the pan and cooling it. Next, cut the bread in half sandwich-style and top the bottom of it with lettuce, tomatoes, onions, pickles, meat, cheese and mustard. Top it with the other bread half, slice it and you’re ready to serve! You can even prepare it in the ring if you’d like.

While many of us may order these cheesy and spicy treats when we’re out as a restaurant as an appetizer, they’re actually pretty simple to replicate at home as well. Though you can do them individually on a plate if you want, the presentation and cooking process is that much easier if you use a Bundt pan.

40 whole jalapenos
10 slices of bacon
8 ounces of shredded Mexican cheese
8 ounces of shredded pepperjack cheese
8 ounces of cream cheese
1/2 cup of mayonnaise
1 teaspoon of granulated garlic
1 teaspoon of onion powder
1/2 teaspoon of kosher salt
1/2 teaspoon of creole or cajun seasoning
5 slices of cheddar cheese
5 slices of pepperjack cheese

Begin by preheating your oven to 375 degrees and putting on a pair of rubber or latex gloves (to protect from the peppers). Next, slice the stems off of all your jalapeños and deseed them with your knife. Put all the jalapeños in the Bundt pan with the cut side facing up. Cook, drain and crumble your bacon into a bowl before adding shredded cheese, cream cheese, mayo and spices. Mix everything together before transferring your filling into each one of the peppers. When they’re all filled, cover the pan with foil and bake for 45 minutes. Take the pan out after that and turn the heat up to 425. Take the foil off and top the peppers with a thin layer of sliced cheddar and pepperjack cheese before putting it back in the oven for 15 minutes uncovered. When it’s done, serve with toothpicks or skewers!

Though most of us have probably roasted a whole chicken before, the process remains a little bit intimidating. How do we know we’re preparing the right way, that the flavor will turn out and that we won’t drip grease everywhere? Fortunately, we have the perfect answer for all those questions—and it involves a Bundt pan.

3 cloves of garlic
2 chopped carrots
1 onion, quartered
1/2 pound of Yukon gold potatoes, quartered
extra-virgin olive oil
1 bunch of fresh thyme
1 bunch of fresh rosemary
1 three to four pound chicken with the insides removed
1 sliced lemon
salt
pepper

Begin by preheating your oven to 425 degrees and covering the middle hole of your Bundt pan with foil. In the bowl part of the pan, throw in your garlic, carrots, onions and potato pieces. Add some olive oil and stir it up, sprinkling it with salt and pepper. Add fresh thyme and rosemary as well. Next, prepare your chicken by patting it dry and seasoning the inside liberally with salt and pepper. Stuff it with lemon halves, thyme and rosemary before rubbing the skin with olive oil. Add salt and pepper to the outside as well. When it looks ready, mount your chicken on the covered hole in the middle of the Bundt pan with the breasts facing upward. Finally, bake the whole thing for an hour to an hour and 15 minutes. Take it out when the skin is golden and let it sit for 15 minutes. When done correctly, all the chicken fat will drain into the veggies!

Although this one isn’t quite as wild compared to some of these other recipes, it may result in one of the best party snacks you’re likely to make. That’s right, this is a pull-apart monkey bread—except it’s stuffed with pizza fillings instead! Serve it with some ranch for some extra kick.

1/3 cup of olive oil
1 teaspoon of Italian seasoning
1 minced garlic clove
1/4 teaspoon of red pepper flakes
2 cans of flaky biscuit dough
2 cups of shredded mozzarella
1/4 cup of grated Parmesan
20 slices of pepperoni, halved
1/2 cup of marinara sauce (plus extra as needed)

Begin by preheating your oven to 350 degrees. Next, get out a microwave-safe bowl and mix your olive oil, Italian seasoning, garlic and red pepper flakes. Cove and microwave the bowl on high for 30 seconds. After that, cut up your biscuits into four pieces and add them to the oil mixture, tossing it to coat them. Add your cheese and pepperoni and keep tossing. Next, spray down your Bundt pan and layer in half your biscuit mixture before drizzling it with a quarter cup of marinara sauce. Repeat as necessary until you use all your layers and bake the whole thing for 40 minutes. Let it cool for 10 minutes at the end and you’re ready to eat!

Let’s face it: Bundt pans are best put to use in baked recipes that include at least some bread. Much like the recipe above, this spinach pull-apart is a perfect snack for you and your family or for a larger party or business lunch. So let’s get started.

8 ounces of cream cheese, softened
2 minced garlic cloves
1/4 teaspoon of pepper
1 package of frozen chopped spinach (thawed and drained)
1/2 cup of shredded mozzarella
1/4 cup of grated Parmesan
1/4 cup of mayonnaise
2 canisters of buttermilk biscuits
1 jar of marinara sauce

Begin by preheating your oven to 350 degrees. Get out a mixing bowl and beat together your cream cheese, garlic and pepper before stirring in spinach, cheese and mayo as well. Next, open your biscuit tubes and cut each biscuit in half horizontally. Wrap each half-biscuit around one tablespoon of spinach mix and pinch it shut, forming a ball. When you’ve used it all, spray down your Bundt pan and load all of the little balls into it. Bake the whole thing for 45 to 50 minutes. When it’s done, let it cool for 10 minutes before turning it over on a plate. Serve it up with some warm marinara!

If you haven’t noticed a trend yet, Bundt pans are particularly good for pull-apart bread recipes. Now that we’ve done a spinach bread and a pizza-style bread, why not do a classic garlic bread version of it? As always, you’re sure to make this one again and again. So let’s do it.

1/2 cup of melted butter
1/2 cup of finely chopped sweet onion
2 minced cloves of garlic
1 teaspoon of dried parsley flakes
1/4 teaspoon of salt
1 loaf of frozen bread dough (thawed)
marinara sauce (optional)

Begin by preheating an oven to 375 degrees. Next, get out a bowl and mix together your butter, sweet onion, garlic cloves, parsley flakes and salt. After that, break up your thawed bread dough into 24 pieces and dip each one into your onion mixture. Spray down your Bundt pan before loading it up with the dough chunks. Cover the pan up with plastic wrap and put it in a warm place, letting it rise for an hour. When it’s ready, bake the pan for 20 to 25 minutes. Let it cool for five minutes before turning it over onto a serving plate and serving with marinara.

We know you’re probably thinking that you can make a baked mac and cheese just fine without putting it in a Bundt pan, right? Still, this way adds a new level of crispiness and texture to an old favorite—and it makes it presentable enough to serve at a party. Here’s how you do it.

1 cup of shredded sharp cheddar
1 cup of shredded parmesan
1 cup of shredded gouda
5 cups of macaroni
1 package of smoked bacon
1/2 cup of diced onions
2 cups of heavy cream
1/3 cup of flour (plus extra)
1 cup of butter
5 eggs
salt
pepper

Begin by cooking your macaroni according to the instructions on the package. When it’s done, drain it and let it cool. Next, combine all your cheese in a big bowl and fry your bacon and onions in some butter in a frying pan for about 15 minutes, stirring occasionally. When that’s done, set your oven to 350 degrees. Next, melt a stick of butter in your pan and sift flour into it. Whisk in your cream before gradually adding your shredded cheese as well. When it thickens and looks good, pour half of the sauce on top of your macaroni, keeping the other half in the pan. Add your cooked bacon and onions to the macaroni as well and sprinkle in some salt and pepper. Wait for it to cool before adding your eggs as well (so they don’t cook), stirring everything up. Heavily butter your Bundt pan and sprinkle it with flour before putting the macaroni filling in. Bake it for 35 to 45 minutes before cooling for 10 to 15. Carefully invert it onto a plate, top it with the rest of the cheese sauce and you’re ready to eat!

Like the above, this pasta-based recipe packs plenty of cheesy, delicious flavor. If you’re tired of making normal spaghetti and meatballs as a dinner dish, this baked version is sure to be a welcome breath of fresh air. So let’s get started.

10 ounces of spaghetti
7 ounces of shredded cheese
2 bell peppers, chopped
1 large onion, chopped
1 large carrot, chopped
2 spring onions, sliced
2 tomatoes, chopped
4 eggs
1 teaspoon of Lawry’s seasoning salt
2 tablespoons of breadcrumbs
1 tablespoon of parmesan
1 tablespoon of parsley
1 teaspoon of basil
pepper
cayenne

Begin by chopping up all your vegetables. After that, heat up a tablespoon of oil and cook your veggies over low to medium heat in a pan (except the tomatoes). Cook them for five minutes before adding tomatoes and seasoning with pepper and salt. Finish it up with dried parsley, turn the heat off and set the veggies aside. Cook the spaghetti according to the instructions on the package. In the meantime, grease up your Bundt pan and sprinkle it heavily with breadcrumbs. In another bowl, crack your eggs and add seasoning salt, milk, a pinch of cayenne, parmesan and dried basil. Whisk everything up and add cheese. Drain your pasta and rinse it with cold water. Next, combine your spaghetti and veggies in the Bundt pan and stir it up before pouring your egg and cheese on top of that. Finally, put the pan in the middle of the oven without preheating it, and set it to 400 degrees. Let it cook for 30 minutes before turning the oven off and cooling it in there for 15 to 30. At the end, carefully invert it and you’re ready to eat!

Do you love doughnuts as much as we do? If so, you may be excited to hear that you can make a giant, party-sized doughnut right at home. As an added bonus, it’s not quite deep-fried either, so it may be a little bit healthier than your usual doughnut. Here’s how you do it.

Cake:
1 box of yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup of water
1/2 cup of vegetable oil
1 cup of sour cream
4 large eggs
1 cup seedless jelly (any flavor)
Glaze:
2 cups of powdered sugar
6 tablespoons of warm water
1 teaspoon of vanilla extract
sprinkles

Begin by preheating your oven to 350 degrees. Spray down your Bundt pan with oil and coat it with flour before setting it aside. In a mixing bowl, mix together all of your cake ingredients on a low beat speed. Scrape your bowl down with a spatula and beat it for three minutes until it turns thick and smooth. Pour the batter into your Bundt pan and bake it for 45 to 55 minutes, until the cake sets and a toothpick comes out clean. Let it cool for 15 minutes before inverting onto a wire rack. When it’s completely cool, cut the cake in half horizontally and spoon out the middle to make a well for the jelly to go in (about an inch by half an inch deep). Scoop in your jelly and top it with the other half of the cake. Finally, mix your glaze together with a whisk, pour over the doughnut and top it with sprinkles!

The recipe on this one isn’t anything too unusual but the presentation is taken up a notch. Typically speaking, tuna salad is served on sandwiches or unceremoniously in a bowl. Still, if you use a Bundt pan to shape it into a ring, you can turn it into a presentable snack log that you can serve with crackers. And in case we didn’t mention, the actual recipe for the dip is pretty delicious as well. So let’s get started.

4 5-ounce cans of tuna (in water, drained)
1 cup of mayonnaise
1/3 cup of finely chopped celery (approximately 1 stalk)
2 tablespoons of minced red onion
2 tablespoon of sweet pickle relish
1 tablespoon of fresh lemon juice
1 clove of minced garlic
salt
pepper

Begin by mixing up your tuna, mayo, celery, onions, relish, lemon juice and garlic together in a bowl. Season it with salt and pepper to your liking. Next, lightly spray down your Bundt pan and pour your tuna mix into it. Let it cool off in the fridge before carefully inverting the bowl onto a plate. Serve it up with some toasted pieces of bread or crackers.