Simplepizzadip Recipes

Steps:

• Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
• Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
• Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
• Meanwhile, toss the baguette slices with the oil and spread in a single layer on an ungreased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.
• Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.

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:

• 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.

Steps:

• Stir the cream of celery soup and cream cheese together in a saucepan over medium heat until smooth.
• Reduce heat to low; mix in the pepperoni slices. Heat the dip until the flavors have blended, about 10 minutes.
• Transfer the dip to a slow cooker set on Low and keep warm for serving.

Steps:

• Mix cream cheese and dressing until blended. Spread on serving plate.
• Top with layers of remaining ingredients.
• Serve with cut-up fresh vegetables and crackers.

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized mixing bowl combine the cream cheese, sour cream, and parmesan cheese. Spread this mixture evenly in an 8x8-inch baking dish.
• Mix tomato sauce and garlic salt together. Heat in a microwave safe dish for 45 seconds. Stir well and spread over cream cheese layer.
• Sprinkle shredded cheese on top.
• Saute mushrooms in butter until cooked through. Then spread mushrooms, pepperoni and cooked sausage over the shredded cheese layer.
• Bake uncovered for 20 minutes. Be sure it is heated through.
• Serve with tortilla chips or bread sticks.

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:

• Mix italian seasoning and cream cheese. Spread on the bottom of small casserole dish.
• Cover with spaghetti sauce and cheeses.
• Top with pepperoni.
• Bake covered at 350 for 20-25 minutes. Remove cover for last 5 minutes or until cheee is bubbly.
• Serve on sliced baquette.