Ingredients
2 c. shredded mozzarella, divided
8 oz. cream cheese, softened
1/2 c. ricotta
1/4 c. plus 1 tbsp. freshly grated Parmesan, divided
1 tbsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
kosher salt
1 can refrigerated biscuits (such as Pillsbury Grands)
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. Freshly Chopped Parsley
1/4 c. pizza sauce or marinara
1/4 c. mini pepperoni
Preparation
Step 1Preheat oven to 350°. Make dip: In a large bowl combine 1 1/4 cup mozzarella, cream cheese, ricotta, 1/4 cup Parmesan, Italian seasoning, and red pepper flakes and season with salt. Stir to combine. Step 2Halve biscuits and roll into balls. Place in skillet in a ring. In a small bowl, combine olive oil, garlic, and parsley. Brush on biscuits.Step 3Place dip inside of ring and spoon over marinara. Top with remaining 3/4 cup mozzarella and mini pepperoni. Sprinkle remaining tablespoon Parmesan all over.Step 4Bake until biscuits are golden and cheese is melty, about 30 minutes. (Brush biscuits with more olive oil halfway through if necessary.)Step 5Blot any grease from pepperoni (or don’t!), let cool 10 minutes, then serve.
