BREAD RING PIZZA DIP
Stuffed-crust pizza meets an easy and cheesy dip in this crowd-pleasing skillet celebration. Pizza dough is filled with pockets of gooey cheese and doubles as the dipper for meaty tomato sauce and cheese dip in the center.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the sauce: Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, 2 to 3 minutes. Stir in the marinara, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes if using and sprinkle with salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered and stirring often, until thick, 8 to 10 minutes. Remove from the heat and set aside.
- For the ricotta mixture: Shred half the mozzarella into a medium bowl. Stir in the ricotta, Parmesan and 1 clove garlic until combined. Set aside.
- Assemble the dip: Cut the remaining mozzarella into thirds and then cut each third into 6 rectangular pieces for a total of 18 pieces of cheese. Divide the dough into 18 small pieces. Wrap each piece of dough around one of the mozzarella rectangles, so that the cheese is sealed inside the dough like a purse.
- Ring the edge of the skillet with the stuffed dough, placing the pieces seam side-down on top of the sauce. Spread the meat sauce around so that it fills the spaces between the dough. Dollop the ricotta mixture on top of the meat sauce in the center of the skillet (it will spread a bit while cooking). Distribute the pepperoni over the top of the ricotta mixture.
- Stir together the butter and remaining 2 cloves garlic in a small bowl and brush on the dough.
- Bake until the dough is golden brown and the ricotta mixture is melted and bubbly, 35 to 40 minutes. Let rest for 15 minutes before serving.
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.
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.
PIZZA DIP
Everybody loves this simple dip. If you have any left over, spoon it on toasted English muffins for a great open-faced sandwich. -Sara Nowacki, Franklin, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 1h40m
Yield 5-1/2 cups.
Number Of Ingredients 6
Steps:
- Place cream cheese in a 3-qt. slow cooker. Combine the pizza sauce, pepperoni and olives; pour over cream cheese. Top with mozzarella cheese., Cover and cook on low for 1-2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast.
Nutrition Facts :
OOEY GOOEY PIZZA DIP
Adapted from a recipe I found online at A Farmgirl's Dabbles Blog site. Her recipe called for turkey pepperoni because she felt regular pepperoni was too greasy but I used a really good quality dry pepperoni with excellent results. It is not recommend using low fat or fat free mayo for this recipe. This dip is always the first to go at parties and potlucks. If by any chance you have leftovers, try using the filling in quesadillas. Its excellent. Her Note: This recipe is highly versatile, so feel free to mix it up with your favorite pizza ingredients. I would suggest leaving the first 4 ingredients as the base to the dip. Then just have fun with the rest!
Provided by Chef Petunia
Categories < 60 Mins
Time 50m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Serve with sturdy crackers, toasted pita triangles or sliced & toasted baguettes.
Nutrition Facts : Calories 674.7, Fat 54.4, SaturatedFat 21.4, Cholesterol 122.1, Sodium 1946.5, Carbohydrate 18.1, Fiber 2.9, Sugar 5.7, Protein 30
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