Pizza Dip
Dip into your new favorite appetizer with this easy, cheesy Pizza Dip recipe. It's made with layers of creamy, melty cheese, warm marinara sauce, and pepperonis, surrounded by buttery pieces of bread, perfect for pulling apart and dipping in the flavorful baked pizza dip!
Ingredients
For the pull-apart bread
- 16.3 ounce can Grands biscuit dough, 8 count
- ¼ cup melted butter
- 2 teaspoons parmesan cheese, grated
- 1 teaspoon Italian seasoning, click link for the recipe
For the pizza dip
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 3 teaspoons Italian seasoning, divided
- 1 cup marinara sauce, or pizza sauce
- 1 ½ cups mozzarella cheese, grated
- 8 slices pepperoni, quartered (optional topping)
Instructions
- Preheat the oven to 350°F.
- Cut each biscuit in half, then roll each half of dough into a ball.
- Combine the melted butter, parmesan cheese, and 1 teaspoon Italian seasoning in a bowl.
- Roll each of the balls of biscuit dough in the seasoned butter, then arrange them around the edge of a greased large cast iron skillet.
- In a large bowl, use an electric mixer, or stand mixer, to combine the cream cheese, ricotta cheese and 2 teaspoons Italian seasoning.
- Spread the cream cheese mixture in the bottom of the skillet in the middle of the balls of dough.
- Top with the marinara sauce, shredded mozzarella cheese and remaining 1 teaspoon Italian seasoning. Top with pepperonis, or another pizza topping of your choice.
- Place in the oven and bake for 25-30 minutes.
Notes
- To make the dip vegetarian, top it with sliced mushrooms, diced bell peppers, sliced black olives, or your favorite veggie pizza topping, instead of pepperonis.
- You can make the dip without the pull-apart bread ring. Assemble the pizza dip as instructed in a smaller oven-safe skillet, 9-inch pie plate, or in a small baking dish. This will make the dip gluten free, and you can serve it with gluten-free bread or crackers for dipping.
- You can assemble the pizza dip up to 24 hours ahead of time. Cover and store it in the fridge until you’re ready to bake the dip.
- You can make the dip, without the pull-apart bread ring, in a slow cooker. Simply add the different layers to a small Crock Pot set to low for 1-2 hours, then turn the Crock Pot to warm. The dip can set in the Crock Pot on warm for up to 6 hours.
- Leftover pizza dip should be covered and stored in the fridge for up to 5 days. To reheat the dip and the pull-apart rolls together, I recommend reheating it in the oven. Cover the entire dish with a piece of foil and reheat at 350°F for 10 minutes. Uncover the dip and cook for another 5 minutes, or until heated through.
Nutrition Facts
Calories 665kcal (33%)Carbohydrates 44g (15%)Protein 19g (38%)Fat 47g (72%)Saturated Fat 22g (110%)Polyunsaturated Fat 6gMonounsaturated Fat 15gCholesterol 105mg (35%)Sodium 1297mg (54%)Potassium 435mg (12%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 1321mg (26%)Vitamin C 3mg (4%)Calcium 335mg (34%)Iron 4mg (22%)
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