Football Pepperoni Pizza Dip Food

EASY PEPPERONI PIZZA DIP RECIPE

Steps:

• Spray baking dish and preheat oven to 375°F. Spread 8 oz. whipped cream cheese evenly into the baking dish.
• Cut 1 cup pepperoni into small pieces and sprinkle evenly over the cream cheese. Reserve extra for topping if you prefer.
• Spread 1 cup tomato sauce over the pepperoni evenly.
• Sprinkle 1 tsp. garlic powder evenly over top the sauce.
• Top with 8 oz. shredded mozzarella cheese and spread to cover evenly.
• Evenly sprinkle ½ tsp. Italian seasoning over top.
• Garnish with green onions and extra pepperoni if desired.
• Bake for 30 minutes or until golden brown and bubbling. Serve with crackers, chips, or garlic bread, and enjoy!

PEPPERONI PIZZA DIP

Steps:

• In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

PEPPERONI PIZZA FOOTBALL CHEESE BALL

Steps:

• Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese.
• Mix in half of the pepperoni slices, green onions, bacon, and pimientos.
• Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football.
• Refrigerate for at least 2 hours and up to 48 hours.
• Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere.
• Serve with pretzels, bread sticks, crackers, and veggies.