BAKED PIZZA DIP WITH GARLIC KNOTS
This pizza dip is my way of trying to eat pizza all day, every day. Ground turkey is simmered in a creamy tomato sauce with garlic, oregano and crushed red pepper then baked until bubbly with 4 different cheeses. My garlic knots couldn't be easier with the help of store-bought dough. A quick roll out, cut, twist and bake and you have fresh garlic knots perfect for dipping in about 15 minutes.
Provided by Megan Mitchell
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Position racks in the upper and lower positions in the oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
- For the dip: Heat a 12-inch shallow braiser or Dutch oven over medium-high heat until hot. Add the 2 tablespoons oil, followed by the ground turkey. Cook, breaking up into small pieces, until golden brown and cooked through, 6 to 8 minutes. Liberally season with salt and black pepper.
- Reduce the heat to medium and add the garlic, chopped oregano and crushed red pepper. Cook, stirring, for 1 minute then reduce the heat to medium-low. Add the mascarpone and Parmesan, then stir until melted and mixed through, about 1 minute. Lastly, add the crushed tomatoes and more black pepper. Taste for seasoning and add more salt, if needed.
- Simmer the sauce over medium-low heat (so the bottom doesn't burn), stirring occasionally, until thickened slightly, 10 to 15 minutes. If it starts to splatter, cover with a lid half on and half off. Remove from the heat.
- Meanwhile, make the garlic knots: Melt the butter in the oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Remove from the heat and add 1/2 teaspoon each salt and pepper. Set aside.
- Unroll 1 tube of pizza dough onto a work surface and press out to a 10-by-15-inch rectangle. Cut crosswise into 9 equal strips with a pizza cutter or knife. Loop each strip under itself to form a knot, tucking the excess underneath, and place on a prepared baking sheet. Repeat with the second tube of dough and prepared baking sheet.
- Brush the knots with some of the garlic butter; reserve the rest for later. Bake for 10 minutes, then rotate the baking sheets and swap their positions. Bake until puffed and golden brown, about 5 more minutes.
- Remove from the oven and preheat the broiler. Brush the knots with more garlic butter, then sprinkle with the Parmesan and parsley.
- By this time, the sauce should be ready. Top with the mozzarella and lightly drizzle with extra-virgin olive oil. Broil until bubbly and the top is golden brown, 3 to 5 minutes. Remove and top with the burrata, parsley leaves and oregano leaves. Drizzle with more oil and sprinkle with black pepper. Serve the dip immediately with the garlic knots.
LOADED PIZZA DIP
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
- Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
- Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.
GARLIC TOAST PIZZAS
Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. -Amy Grim, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 slices.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes., Spread toast with pizza sauce; top with pepperoni and cheese. Bake until cheese is melted, 4-5 minutes longer.
Nutrition Facts : Calories 281 calories, Fat 20g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 610mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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 :
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