Adapted recipe from Delish.
Pull-Apart Garlic Bread Pizza Dip
No other hot-dip will do once you give this one a try. Perfect for parties or a family meal at home!
- 2 cup Blaser’s Muenster Cheese, shredded
- 1 cup Antonella Pepperoni & Marinara Cheese, shredded
- 2 8oz blocks cream cheese, softened
- 1 cup ricotta
- 1/3 cup Parmesan, grated
- 2 tbsp Parmesan, grated
- 1 tbsp Italian Seasoning
- 1/2 tsp crushed red pepper flakes
- salt
- 3/4 cup pizza sauce
- 1 cup mini pepperoni (or regular pepperoni, quartered)
- 2 16oz tubes biscuit dough (such as Pillsbury Grands)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Preheat oven to 350.
- In a large bowl, mix together muenster, cream cheese, ricotta, 1/3 cup parmesan, Italian Seasoning, and red pepper flakes. Season with salt.
- Transfer mixture to a 9″x13″ baking dish then spread pizza sauce on top.
- Top with Antonella and pepperoni.
- Halve biscuits and roll into balls, then place on top of dip.
- In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with the other 2 tablespoons Parmesan.
- Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15-20 minutes.
- Let cool 10 minutes before serving.