Pizza Dip With Parmesan Twists Recipes

EASY PIZZA DIP

Steps:

• Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
• Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
• Evenly sprinkle 3/4 cup mozzarella over cream cheese.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
• Evenly sprinkle 3/4 cup mozzarella over sauce.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly top with pepperoni slices.
• Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving.

PIZZA DIP THREE WAYS

Steps:

• Preheat the oven to 375 degrees F.
• Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
• Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
• Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
• Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
• Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
• Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

PEPPERONI PIZZA TWISTS

Steps:

• Place 1 loaf on a lightly floured surface. With a sharp knife, make a lengthwise slit down the center of loaf to within 1/2 in. of bottom. Open dough so it lies flat; sprinkle with half of flour. Roll into a 14x5-in. rectangle. Repeat with remaining loaf. , In a large bowl, combine mozzarella cheese and pepperoni. Spread half of mozzarella mixture down the center of each rectangle. Drizzle each with 3 tablespoons pizza sauce. , Roll up jelly-roll style, starting from a long side; seal seams and ends. Place 1 loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together 3 times., With a sharp knife, make 3 shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning. , Bake at 350° for 25 minutes. Cover loosely with foil. Bake 4 minutes longer or until golden brown. Let stand for 10 minutes before slicing. Serve with remaining pizza sauce. Freeze option: Freeze cooled unsliced bread in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

PIZZA DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese.
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.

BAKED PIZZA DIP WITH GARLIC KNOTS

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.

CHUNKY PIZZA DIP

Steps:

• Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

PARMESAN PIZZA CRISPS AND SPINACH DIP #RSC

Steps:

• Preheat oven to 425 degrees,.
• Pat out Pizza Dough into a rectangle. about 1/2 an inch thick , cut into strips, about 12 inches long,.
• Spray with butter flavored or olive oil cooking spray. Cut strips again into 6 inch lengths. Twist and sprinkle with the mixture of Parmesan Cheese and Chives. Put on cookie sheet with parchment paper sprayed with Butter or Olive Cooking Spray.
• Use 1/4 cup of the Parmesan Cheese and 2 tbsp of the chives to coat pizza crisps. Reserve other 1/4 cup of Parmesan Cheese to mix with the Spinach and the Hidden Valley Original Ranch Dressing.
• Cook in preheated oven for about 10 minutes. Set aside and cool for 10 minutes.
• After draining the spinach, mix spinach with Hidden Valley Ranch Original dressing and 1/4 cup of Parmesan Cheese. Fold and make spinach dip. Place in serving bowl. Once the Parmesan Crisps cool slightly for 10 minutes or so, serve on side with dip on an attractive tray or platter.

PIZZA PUFF PASTRY TWISTS RECIPE BY TASTY

Steps:

• Place the two sheets of puff pastry on a parchment paper lined baking tray.
• Cut out equal size circles. Remove the top sheet.
• On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top.
• Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass.
• Take each strip and twist.
• Brush egg wash over the top of the puff pastry.
• Bake at 400°F (204°C) for 20-25 minutes.
• Enjoy!

PEPPERONI PIZZA TWIST

Steps:

• Preheat oven to 375°F.
• Mix first seven items in a small bowl.
• Place bread dough, seam side up on a baking sheet.
• Slice each loaf lengthwise end to end and spread each loaf out slightly.
• Sprinkle a small amount of additional flour over dough.
• Spoon half of the pepperoni mixture down the center of each loaf.
• Gather up edges over filling, pinching to seal.
• Place loafs seam side down on baking sheet.
• Crisscross ends of dough to form a large figure 8, leaving two 1 1/2 inch openings in center of twist.
• Beat egg white and seasoning mix, lightly brush over dough.
• Cut a 3 inch slit in each of the top sections of the twist to allow filling to show.
• Sprinkle parmesan cheese over top of loaves.
• Bake for 30 minutes or until golden brown.
• Cool 10 minutes and serve with warmed pizza sauce if desired.

PIZZA DIP WITH PARMESAN TWISTS

Steps:

• Beat first 5 ingredients together with an electric mixer until well blended. Spread into a lightly greased 8 inch square pan. Spoon pizza sauce over the top and sprinkle with chopped pepperoni and green onions.
• Bake at 350º for 10 minutes. Sprinkle with mozzarella cheese and bake for 10 more minutes.
• Serve with Parmesan twists and corn chips.
• Parmesan Twists: Unroll dough and roll into a 15 by 9 rectangle. Cut in half lengthwise. Cut each half into 15 strips. Loosely twist each strip and place on lightly greased baking sheet. Brush each strip with olive oil and sprinkle with Parmesan. Bake at 400º for 12 minutes or until lightly browned.