Pepperoni Pizza Dip Cassies Recipes

EASY PEPPERONI PIZZA DIP

Steps:

• In 2-quart slow cooker, place cream cheese.
• In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.
• Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

PEPPERONI PIZZA DIP

Steps:

• In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
• Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
• Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
• Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
• Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
• Repeat Steps 3 to 5 to bake remaining 18 chips.
• Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

DEEP DISH PEPPERONI PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add the whole wheat flour, herbs, garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; roll into a 14-in. circle. Transfer to a well-greased 10-in. ovenproof skillet, letting dough drape over the side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside., In a large skillet, saute the green peppers, onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables, Parmesan cheese and tomatoes. , Fold crust over filling toward center of skillet to form an edge. Bake at 400° for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.

PEPPERONI PIZZA DIP WITH GARLIC KNOTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the dip: In a medium bowl, combine the cream cheese, ½ cup (55 g) mozzarella, Parmesan, and lemon juice. Mix with an electric hand mixer until smooth. Stir in the salt, pepper, red pepper flakes, and oregano.
• Transfer the cream cheese mixture to a 9-inch (22 cm) pie dish and spread evenly. Top with the tomato sauce, then the remaining 2 cups (100 G) of mozzarella cheese. Finish with the pepperoni.
• Bake the dip for 18-20 minutes, until the cheese is melted and bubbling.
• While the dip bakes, make the garlic knots: Line 2 baking sheets with parchment paper.
• Unroll the pizza dough on a flat surface. Cut in half lengthwise, then crosswise 12 times so you have 24 small strips. Cover with a damp kitchen towel to keep from rising.
• In a small bowl, mix together the melted butter, salt, garlic powder, minced garlic, Parmesan, and parsley.
• Tie each dough strip into a knot, then place on the prepared baking sheets. Brush generously with the garlic butter.
• Bake the garlic knots for 10-12 minutes, until puffed and golden.
• Serve the garlic knots warm with the pepperoni dip.
• Enjoy!