Pizza Dip In A Pumpkin Food
EASY PIZZA DIP
Cheese lovers and pizza fans will love this fast and easy dip recipe!! It's the perfect party food that's a guaranteed hit!
Provided by Averie Sunshine
Categories Dips & Condiments
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
- Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
- Evenly sprinkle 3/4 cup mozzarella over cream cheese.
- Evenly sprinkle 1/2 cup parmesan.
- Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
- Evenly sprinkle 3/4 cup mozzarella over sauce.
- Evenly sprinkle 1/2 cup parmesan.
- Evenly top with pepperoni slices.
- Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving.
Nutrition Facts : Calories 192 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 431 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
THE BEST PUMPKIN PIZZA RECIPE
Steps:
- Place each ball of pizza dough in a lightly oiled bowl and cover tightly with plastic wrap. Set aside.
- When toppings are ready, adjust oven rack to top position under broiler and place a baking steel or pizza stone on top. Preheat oven to maximum heat setting. Allow to preheat for 30 minutes.
Nutrition Facts : Calories 1012 kcal, Carbohydrate 80 g, Cholesterol 123 mg, Fiber 5 g, Protein 39 g, SaturatedFat 25 g, Sodium 1889 mg, Sugar 22 g, Fat 60 g, ServingSize Makes 2 pizzas, serving 3 to 4, UnsaturatedFat 0 g
PUMPKIN PIE DIP
I came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin, sour cream and spices until blended. Transfer to a bowl; serve with gingersnaps. Refrigerate leftovers.
Nutrition Facts : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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