Pepperoni Dip with Garlic Knots

Hot cheesy dip with baked-in dippers.

Serves: 12Prep: 20 minutesCook: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 package (11 oz.) refrigerated breadstick dough
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • 8 ounces cream cheese, softened
  • 1/4 cup pizza sauce
  • 1/8 teaspoon red pepper flakes, optional
  • 1/4 cup shredded Parmesan cheese
  • 3 ounces pepperoni, chopped, divided
  • 1 1/2 cups shredded mozzarella cheese, divided

Directions

  • Heat oven 375°F. Spray a 9” pie plate; set aside.
  • Divide dough into individual breadsticks and tie into a knot. Place all knots around the outer edge of prepare pan. Mix butter, garlic and parsley together and brush over each knot.
  • Mix together cream cheese, pizza sauce and red pepper flakes. Stir in Parmesan cheese, half the pepperoni and 1 cup mozzarella cheese. Spread into the center of the pie plate. Top with remaining cheese and pepperoni.
  • Bake 20-22 minutes until garlic knots are golden brown and dip is bubbly. Let stand 5 minutes.
  • Refrigerate leftovers.

Recipe Information

Serves: 12

Ingredients

  • 1 package (11 oz.) refrigerated breadstick dough
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • 8 ounces cream cheese, softened
  • 1/4 cup pizza sauce
  • 1/8 teaspoon red pepper flakes, optional
  • 1/4 cup shredded Parmesan cheese
  • 3 ounces pepperoni, chopped, divided
  • 1 1/2 cups shredded mozzarella cheese, divided

Directions

  • Heat oven 375°F. Spray a 9” pie plate; set aside.
  • Divide dough into individual breadsticks and tie into a knot. Place all knots around the outer edge of prepare pan. Mix butter, garlic and parsley together and brush over each knot.
  • Mix together cream cheese, pizza sauce and red pepper flakes. Stir in Parmesan cheese, half the pepperoni and 1 cup mozzarella cheese. Spread into the center of the pie plate. Top with remaining cheese and pepperoni.
  • Bake 20-22 minutes until garlic knots are golden brown and dip is bubbly. Let stand 5 minutes.
  • Refrigerate leftovers.