Pepperoni Pizza Dip With Garlic Knots Recipe By Tasty Food

PEPPERONI PIZZA DIP WITH GARLIC KNOTS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Dip:
• In a medium bowl, combine the cream cheese, ½ cup of mozzarella, Parmesan cheese, and lemon juice.
• Mix with an electric hand mixer until smooth.
• Stir in the salt, pepper, red pepper flakes, and oregano.
• Transfer the cream cheese mixture to a 9-inch pie dish, then spread evenly.
• Top with the tomato sauce, then the remaining 2 cups of mozzarella cheese. Finish with the pepperoni.
• Bake the dip for 18 to 20 minutes, until the cheese is melted and bubbling.
• Garlic Knots:
• While the dip bakes, line 2 baking sheets with parchment paper.
• Unroll the pizza dough on a flat surface.
• Cut in half lengthwise, then crosswise 12 times to get 24 small strips.
• Cover with a damp kitchen towel to keep from rising.
• In a small bowl, mix together the melted butter, salt, garlic powder, minced garlic, Parmesan cheese, and parsley.
• Tie each dough strip into a knot, then place on the prepared baking sheets.
• Brush generously with the garlic butter.
• Bake the garlic knots for 10 to 12 minutes, until puffed and golden.
• Serve the garlic knots warm with the pepperoni dip, and enjoy!

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 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.

EASY PEPPERONI PIZZA DIP

Steps:

• In a 3-qt. slow cooker, combine the cheeses, mayonnaise, mushrooms, olives, pepperoni and onion., Cover and cook on low, stirring every 30 minutes, until heated through and cheese is melted, 1-1/2 to 2 hours. Do not overheat. Serve with crackers.