Pull Apart Garlic Bread Pizza Dip
With 5 kinds of cheese and lots of pepperoni, this melty and oh-so good Pull-Apart Garlic Bread Pizza Dip is always the hit of the party!
Ingredients
- 2 c. shredded mozzarella, divided
- 1 c. gouda cheese
- 2 8 oz cream cheese, softened
- 1 c. ricotta cheese
- ½ c. freshly grated Parmesan, plus 2 tbsp., divided
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp. crushed red pepper flakes
- Kosher salt
- 1 c. pizza sauce
- 1 c. mini pepperoni
- 2 16 oz cans refrigerated biscuits (such as Pillsbury Grands)
- ¼ c. extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp. dried parsley
Instructions
- Preheat oven to 350°. In a large bowl, mix together 1 cup of mozzarella and 1 cup of gouda cheese, softened cream cheese, ricotta cheese, ½ cup Parmesan, seasonings and red pepper flakes. Season with salt.
- Prepare a 9x13 baking dish with cooking spray. Transfer mixture to the dish and spread pizza sauce on top. Top with remaining 1 cup mozzarella cheese and lay down the pepperoni slices.
- Open the cans of biscuits and cut them in half; roll into balls. Place the balls on top of the cheese and pepperoni.
- Whisk together the oil, garlic, and dried parsley. Pour over the biscuits and brush it to even it out. Sprinkle the top with remaining Parmesan cheese.
- Place the baking dish in the oven and bake for 15-20 minutes or until the tops of the biscuits are a golden color. Cover with foil; place back in the oven and bake for another 20-25 minutes until browned and the biscuits are done.
- Allow to cool for 10 minutes. Pull apart the biscuits and dip right into the cheesy pepperoni sauce! Enjoy!
Nutrition Facts
Calories: 418kcal, Carbohydrates: 5g, Protein: 24g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 1003mg, Potassium: 250mg, Fiber: 1g, Sugar: 2g, Vitamin A: 783IU, Vitamin C: 3mg, Calcium: 528mg, Iron: 1mg