Ingredients
3 c. shredded mozzarella, divided
2 (8-oz.) blocks cream cheese, softened
1 c. ricotta
1/3 c. plus 2 tbsp. freshly grated Parmesan, divided
1 tbsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
Kosher salt
3/4 c. pizza sauce
1 c. mini pepperoni
2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
1/4 c. extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. freshly chopped parsley
Preparation
Step 1Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.Step 2Halve biscuits and roll into balls, then place on top of dip. Step 3
In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. Step 4
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 to 20 minutes. Step 5
Let cool 10 minutes before serving.
Need more dip inspiration? Our Greek Feta Dip never lasts long either.
