Easy Pizza Dip Recipe
This hot pizza dip made with cream cheese is baked with built-in seasoned bread dippers. Feel free to add your favorite toppings!
Servings: 10 servings
Ingredients
- 12 to 16 frozen dinner rolls1
- ¼ cup (57g0 unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 8 ounces (227g) full-fat block cream cheese softened to room temperature
- 8 ounces (225g) shredded mozzarella cheese2 divided (about 2 cups)
- pepperoni slices3 divided
- ¾ cup (180g) pizza sauce divided
Instructions
- Preheat the oven to 400ºF (204ºC).
- Line the outer rim of a large (8-10") cast iron skillet3 with 12 to 16 balls of dough, leaving the center open. Allow rolls to thaw for 15 minutes while you prepare the rest of the dip.12 to 16 frozen dinner rolls1
- In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Stir together to combine. Set aside.¼ cup (57g0 unsalted butter, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth.8 ounces (227g) full-fat block cream cheese
- Cut or tear 12 of the pepperoni slices into quarters (if using standard size) and add them to the cream cheese mixture. If using mini slices, add about ¾ of the full amount. Add half of the mozzarella cheese (about 1 cup) and beat the mixture again until everything is combined. Set aside.pepperoni slices3, 8 ounces (225g) shredded mozzarella cheese2
- Brush the rolls with seasoned butter, then bake the buttered rolls for 20 minutes.
- Remove rolls from the oven and pour ¼ cup of the pizza sauce into the bottom of the skillet. Pour the cream cheese and pepperoni mixture on top of the sauce and gently spread evenly with a large spatula. Cover cream cheese mixture with remaining ½ cup of pizza sauce, followed by the remaining 1 cup of mozzarella cheese, and finishing with the pepperoni slices (I like to halve the remaining 4 standard slices and keep the mini ones whole).¾ cup (180g) pizza sauce
- Bake the dip for 20-25 minutes until cheese is bubbly and rolls are golden brown. Allow to cool for 15 minutes before serving. To store leftovers, remove rolls from the skillet and store separately from dip in the refrigerator up to 5 days. Dip freezes well, up to 3 months. Thaw in the refrigerator and reheat as needed.
Notes
- Frozen dinner rolls: the frozen rolls I like to use for this pizza dip are about 1.5 to 2" in diameter. You can use frozen pizza dough and roll it into balls, if you like. Aim for about 1" in diameter before placing in the baking pan.
- Mozzarella cheese: I like to shred my own fresh mozzarella, which gives a creamier texture. Feel free to use pre-shredded.
- Pepperoni slices: I have used standard and mini size pepperoni for this dip. If using mini, I use about 32 pieces. If using standard size, I use 16.
- Skillet: you can make this in a traditional 8-10" baking pan or dish, any shape. You can also omit the bread completely. Skip the instructions and ingredients regarding the bread and bake in any size baking dish.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 279kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 660mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 2mg
