Pepperoni Pizza Dip has all of the stuff you love about pizza– gooey cheese, savory and crispy pepperoni with a candy pizza sauce! A household favourite for entertaining for crowds, soccer sport day or only a snack on a Friday night time!
This skillet pepperoni pizza dip is tremendous tacky, creamy, and has an ideal stability of garlic, oregano and basil, supplying you with your traditional pizza flavors! Little pizza dough balls alongside the perimeter of this scorching pizza dip make for top-of-the-line appetizers.
Skillet dishes and finger meals are actually a lot enjoyable for me and my household! Whether or not it’s my savory sausage dip or candy cream cheese fruit dip, it’s so enjoyable to seek out new recipes to make use of fruit, veggies, chips or crackers to dip in!
With it being Tremendous Bowl season, actually my favourite factor is planning and making all of the meals! Whether or not it’s appetizers, soups, or brownies, there’s all the time going to be superb meals, even when the sport isn’t superb. Take a look at a few of my favourite soccer social gathering meals!
Pepperoni Pizza Dip is sizzling and gooey with all of the crispy pepperoni in a single bowl/pie plate of deliciousness! Simple to make and all the time a crowd-pleaser it’s a simple appetizer to serve a crowd!
It’s an amazing sizzling cream cheese primarily based dip for crackers, bread or potato chips.
I really like sizzling and tacky appetizer to have for events. This Sizzling Crab Dip and this Artichoke Feta are two of my favorites that I prefer to serve. However typically we like an easier taste.
Pepperoni Pizza Dip
This pepperoni pizza dip is the perfect appetizer for parties and game day!
prep time: 15 MINS cook time: 30 MINS total time: 45 MINS
Servings: 6 servings
INGREDIENTS
- 18 oz pizza dough
- 3 oz pepperoni - cut into quarters (about 3/4 cup)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic, minced - about 3 garlic cloves
- 8 oz cream cheese - softened
- 3/4 cup pizza sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 1/2 cups shredded mozzarella
- fresh basil - chopped for garnish
EQUIPMENT
- hand mixer
- 12 inch cast iron skillet, with lid
- garlic mincer
- Herb scissors
INSTRUCTIONS
- In a cast iron skillet over medium low, heat olive oil and garlic until garlic is fragrant about 1-2 mins. Transfer the oil and garlic to a small bowl.
- Place the dough on a lightly floured surface. Pat or roll the dough into a rough 8x8 inch square. Cut the dough into 36 pieces, about ½ oz each.
- Roll each into a ball, and then roll each ball into the garlic olive oil. Place the olive covered balls around the edge of the cast iron skillet. 18 balls around the outside of the skillet. Place the remaining 18 balls on top, staggering between the seams of the balls underneath. The center of the skillet will be empty.
- Cover the skillet with plastic wrap, and let sit for 45 minutes or until the balls have puffed up slightly.
- Meanwhile, Preheat oven to 400°F. Move the oven rack to the middle position.
- Remove plastic. Place skillet in the oven and bake for 18-22 minutes, or until the balls are a bit golden brown on top.
- While the skillet is in the oven, place the cream cheese, pizza sauce, oregano, and dried basil in a medium size bowl. Use an electric mixer to beat until the mixture is smooth. Stir in the shredded mozzarella and ¾ of the chopped pepperonis.
- Remove the skillet from the oven. Spoon the cheese mixture into the center of the skillet, and return to the oven to cook for 8-10 minutes or until the cheese mixture is heated through and the rolls are golden brown on top.
- Remove the skillet from the oven. Top with remaining pepperoni and fresh chopped basil. Serve warm.
NOTES
*You don't have to use a hand mixer to mix the cream cheese and pizza sauce. I did this because it was faster/easier. You can use a whisk. You just want to make sure you thoroughly combine all of the ingredients.
NUTRITION
calories: 521kcal (26%), carbohydrates: 44g (15%), protein: 18g (36%), fat: 30g (46%), saturated fat: 14g (70%), cholesterol: 78mg (26%), sodium: 1322mg (55%), potassium: 214mg (6%), fiber: 1g (4%), sugar: 8g (9%), vitamin a: 830IU (17%), vitamin c: 2.1mg (3%), calcium: 186mg (19%), iron: 3.2mg (18%)
