Crockpotpizzadip Recipes

Steps:

• In a large skillet, cook and crumble beef and sausage over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer meat to a 3-qt. slow cooker. Stir in all remaining ingredients except garlic bread., Cook, covered, on low 2-3 hours or until heated through. Serve with garlic bread. Freeze option: Freeze cooled dip in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In crockpot, combine the pizza sauce, cheeses, italian spices and garlic powder.
• Cook on low 2-4 hours or until cheese is melted and sauce is hot.
• Serve with bread cubes.

Steps:

• Mix pizza sauce, pepperoni, onions, bell pepper and olives in a 1 1/2-quart slow cooker. Cover and cook on LOW setting for 3-4 hours.
• Stir in mozzarella and cream cheese until melted.

Steps:

• spread softened cream cheese in bottom of crock pot.
• in separate bowl, mix pizza sauce and pepperoni.(you could leave the pepperoni whole or chop it up. you could also add any other pizza toppings you like. i.e. onions, olives, peppers, etc.).
• spread sauce mixture over cream cheese.
• top with shredded mozzarella cheese and, if you'd like, any other pizza toppings.
• cook on low until cheese on top melts.
• serve with tortilla chips.
• enjoy!

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.

Steps:

• In 10-inch skillet, cook sausage and onion over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Stir in pepperoni, ketchup and pizza sauce.
• Spray 1 1/2- to 3-quart slow cooker with cooking spray. Spoon sausage mixture into slow cooker. Stir in cheese.
• Cover; cook on Low setting 2 to 3 hours.
• Stir dip before serving. Serve with bread slices.

Steps:

• In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
• Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

Steps:

• Cook noodles as directed on package.
• Brown ground beef with onion until the meat is no longer pink.
• Add spaghetti sauce & mushrooms to meat.
• Spray large crock pot with cooking spray.
• Place layers in crock pots as follows:.
• 1/3 meat-sauce mixture.
• 1/3 of the egg noodles.
• 1/3 of the pepperoni/canadian bacon slices.
• 1 cup cheddar cheese.
• 1 cup mozerella cheese.
• Repeat these layers 2 more times.
• Cook on low until heated through. Approximately 3 - 4 hours.

Steps:

• Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
• Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
• Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• beat cream cheese in bowl until creamy.
• chop pepperoni and tomatoes finally.
• add all spices and pepperoni and tomatoes into the cream cheese.
• mix at med high speed until thoroughly combined.
• serve with crackers corn chips pretzels or even on bagles.

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.