Rip It And Dip It Pizza Bread Recipes

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BREAD RING PIZZA DIP

Stuffed-crust pizza meets an easy and cheesy dip in this crowd-pleasing skillet celebration. Pizza dough is filled with pockets of gooey cheese and doubles as the dipper for meaty tomato sauce and cheese dip in the center.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12



Bread Ring Pizza Dip image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the sauce: Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, 2 to 3 minutes. Stir in the marinara, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes if using and sprinkle with salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered and stirring often, until thick, 8 to 10 minutes. Remove from the heat and set aside.
  • For the ricotta mixture: Shred half the mozzarella into a medium bowl. Stir in the ricotta, Parmesan and 1 clove garlic until combined. Set aside.
  • Assemble the dip: Cut the remaining mozzarella into thirds and then cut each third into 6 rectangular pieces for a total of 18 pieces of cheese. Divide the dough into 18 small pieces. Wrap each piece of dough around one of the mozzarella rectangles, so that the cheese is sealed inside the dough like a purse.
  • Ring the edge of the skillet with the stuffed dough, placing the pieces seam side-down on top of the sauce. Spread the meat sauce around so that it fills the spaces between the dough. Dollop the ricotta mixture on top of the meat sauce in the center of the skillet (it will spread a bit while cooking). Distribute the pepperoni over the top of the ricotta mixture.
  • Stir together the butter and remaining 2 cloves garlic in a small bowl and brush on the dough.
  • Bake until the dough is golden brown and the ricotta mixture is melted and bubbly, 35 to 40 minutes. Let rest for 15 minutes before serving.

2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
1 1/2 cups prepared marinara
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound mozzarella
1 cup fresh ricotta
1/4 cup freshly grated Parmesan
3 cloves garlic, minced
1 1/2 pounds store-bought pizza dough
1 ounce sliced pepperoni (about 1/4 cup)
3 tablespoons unsalted butter, melted

RIP IT AND DIP IT PIZZA BREAD

Its a bit messy to eat, but easy to make and yummy.The quick method is to use a frozen bread dough, or if you have a bread machine, use a one loaf dough recipe. Use the convenient mini pepperoni slices to make it easier. Your favorite pizza or marinara sauce works great for the dipping sauce. If you like other additions to your pizza, like garlic or peppers, throw those in too.

Provided by thinkfirst

Categories     Lunch/Snacks

Time 35m

Yield 1 pan, 4-6 serving(s)

Number Of Ingredients 7



Rip It and Dip It Pizza Bread image

Steps:

  • Thaw the bread dough or make 1 recipe of your favorite dough in the bread machine.
  • Spray a 13x9 pan with a non-stick spray.
  • Preheat oven 350 degrees.
  • Roll out the dough to 1/2 inch thick.
  • With a pizza slicer, cut the dough into chunks that are about 1 inch square.
  • At random put half of the dough chunks in the 13x9 pan.
  • Drizzle on half the olive oil.
  • Sprinkle on half the Italian seasoning, cheeses and pepperoni.
  • Layer on the rest of the dough, more olive oil, seasonings and cheese.
  • If you like lots of pepperoni, use the whole package, if not only half.
  • Bake at 350 degrees for 15-20 minutes or until the bread is brown and cheese is crusty.
  • Use the pizza sauce for the dipping.

Nutrition Facts : Calories 711.6, Fat 53.5, SaturatedFat 18.4, Cholesterol 95.8, Sodium 1911.4, Carbohydrate 28.3, Fiber 5, Sugar 17.7, Protein 28.6

1 loaf frozen bread dough or 1 loaf bread machine dough
5 ounces pepperoni slices
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
5 tablespoons olive oil
2 tablespoons italian seasoning
24 ounces marinara sauce

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