CHEESY SKILLET PIZZA DIP
This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 18 servings.
Number Of Ingredients 12
Steps:
- Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.
Nutrition Facts : Calories 258 calories, Fat 20g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PIZZA DIP SKILLET
There are two foods that are always perfect for a party: Pizza and dip! So what could be more perfect than a pizza you can dip?
Provided by Corey Valley
Categories Side Dish
Time 24m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- In small bowl, mix ricotta cheese, parsley flakes, basil leaves, garlic and salt. Set aside. In another small bowl, mix mozzarella and Parmesan cheeses. Set aside.
- In 9-inch ovenproof skillet, arrange pizza snacks along outside of skillet in 2 rows. Place ricotta cheese mixture in opening in middle of skillet. Top cheese mixture with pizza sauce and half of the pepperoni. Top with shredded cheese mixture and remaining pepperoni.
- Bake 14 minutes. Top with fresh parsley. Serve immediately, dipping pizza snacks in warm pizza sauce center.
Nutrition Facts : ServingSize 1 Serving
PIZZA DIP WITH GARLIC TOAST
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the pizza dip: Preheat the oven to 450 degrees F.
- Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
- For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
- Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
- Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.
SUPREME PIZZA DIP
This hearty dip has the works: pepperoni, onions and bell peppers stirred into a thick tomato sauce, all topped with gooey melted cheese. Serve in a skillet and let your guests pile their baguette slices high with toppings, deep-dish style.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
- Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
- Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
- Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.
- Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.
GAME DAY PIZZA ROLL SKILLET DIP
Nothing says game day like pizza, and this recipe has got you covered! With pizza snacks, melty cheese and pepperoni, this dip will get everyone ready for the big game!
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In small bowl, mix cream cheese, Italian seasoning, garlic powder, pepper flakes and salt.
- Spray 10-inch ovenproof skillet with cooking spray. Arrange pizza snacks around outer edge of skillet in 2 rows. Place cream cheese mixture in opening in middle of skillet. Top cheese mixture with pizza sauce. Top with mozzarella cheese and pepperoni. Sprinkle dip and pizza snacks with Parmesan cheese.
- Bake 20 to 26 minutes or until pizza snacks and dip are both hot (at least 165°F). Top with fresh parsley. Serve immediately.
Nutrition Facts : Calories 430, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 1 g, Protein 13 g, SaturatedFat 12 g, ServingSize 6 Pizza Snacks and 1/4 Cup Dip, Sodium 800 mg, Sugar 4 g, TransFat 1/2 g
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- Add tomato sauce, Italian seasoning and garlic to a small, ovenproof skillet and stir to combine. Bring to a simmer over medium-high heat.
- Reduce heat and dollop the ricotta over the sauce. Sprinkle the mozzarella and pepperoni on top.
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- Preheat your oven to 400 F degrees. Spray a large skillet with cooking spray, if required. At this time you can take out the frozen dinner rolls from the freezer, they do not need to be thawed out.
- Whisk together the butter, garlic, parsley, red pepper flakes, salt and pepper in a small bowl. Roll the frozen bread rolls through the butter mixture then arrange them around the outside of the edge of the skillet. Cover with a clean tea towel and let the bread rolls thaw out for about 20 minutes.
- In the meantime, in a medium size bowl add the cream cheese, mayonnaise, Italian seasoning, red pepper flakes, salt, pepper, Parmesan cheese and mix well using a spatula until everything is well combined. Add about 1 1/2 cups of the Mozzarella cheese to the mixture and mix to combine.
- Spoon about half of the cheese mixture into the center of the skillet and spread it. Add the pizza sauce and spread it over the cheese mixture then spoon the rest of the cheese mixture. Sprinkle with the remaining half cup of mozzarella cheese then top with the pepperoni slices.
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