Slow Cooker Pepperoni Pizza Dip Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
• Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively.
• Cook on Low for 1 1/2 hours.

Steps:

• In 2-quart slow cooker, place cream cheese.
• In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.
• Cover slow cooker; cook on LOW setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

Steps:

• Place cream cheese in a 3-qt. slow cooker. Combine the pizza sauce, pepperoni and olives; pour over cream cheese. Top with mozzarella cheese., Cover and cook on low for 1-2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast.

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:

• 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:

• 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:

• Spray 6-qt. oval slow cooker with cooking spray. Roll pizza dough into oval shape on lightly floured surface. Place in prepared slow cooker, then press onto bottom and 1 inch up side of slow cooker, stretching dough if necessary to fit.
• Place provolone on bottom of crust, overlapping cheese slices as necessary to fit. Spread pizza sauce evenly over provolone; top with mozzarella and pepperoni. Cover with lid.
• Cook on HIGH 2-1/2 to 3 hours or until cheese is melted and edge of crust is deep golden brown. Use 2 spatulas to carefully transfer pizza to cutting board before cutting into pieces to serve.

Steps:

• Beat Cream Cheese until smooth.
• Spread in desired dish. I use a microwaveable container.
• Sprinkle cheese on top.
• Pour on the sauce and spread to edges.
• Top with pepperoni slices.
• Microwave 5 minutes or until cheese is melted or if cooking in oven, bake at 350 for 20 minutes.
• Let rest for 20 minutes.
• ENJOY!

Steps:

• Preheat the oven to 350°F (180°C).
• Make the dip: In a medium bowl, combine the cream cheese, ½ cup (55 g) mozzarella, Parmesan, and lemon juice. Mix with an electric hand mixer until smooth. Stir in the salt, pepper, red pepper flakes, and oregano.
• Transfer the cream cheese mixture to a 9-inch (22 cm) pie dish and spread evenly. Top with the tomato sauce, then the remaining 2 cups (100 G) of mozzarella cheese. Finish with the pepperoni.
• Bake the dip for 18-20 minutes, until the cheese is melted and bubbling.
• While the dip bakes, make the garlic knots: Line 2 baking sheets with parchment paper.
• Unroll the pizza dough on a flat surface. Cut in half lengthwise, then crosswise 12 times so you have 24 small strips. Cover with a damp kitchen towel to keep from rising.
• In a small bowl, mix together the melted butter, salt, garlic powder, minced garlic, Parmesan, and parsley.
• Tie each dough strip into a knot, then place on the prepared baking sheets. Brush generously with the garlic butter.
• Bake the garlic knots for 10-12 minutes, until puffed and golden.
• Serve the garlic knots warm with the pepperoni dip.
• Enjoy!