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Yields:
8
Prep Time:
15 mins
Total Time:
55 mins
Biscuits > crust.
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Ingredients
- 2 cups
shredded mozzarella, divided
- 8 oz.
cream cheese, softened
- 1/2 cup
ricotta
- 1/4 cup
plus 1 tbsp. freshly grated Parmesan, divided
- 1 Tbsp.
Italian seasoning
- 1/2 tsp.
crushed red pepper flakes
kosher salt
- 1
can refrigerated biscuits (such as Pillsbury Grands)
- 2 Tbsp.
extra-virgin olive oil
- 3
cloves garlic, minced
- 1 Tbsp.
Freshly Chopped Parsley
- 1/4 cup
pizza sauce or marinara
- 1/4 cup
mini pepperoni
Directions
- Step 1Preheat oven to 350°. Make dip: In a large bowl combine 1 1/4 cup mozzarella, cream cheese, ricotta, 1/4 cup Parmesan, Italian seasoning, and red pepper flakes and season with salt. Stir to combine.
- Step 2Halve biscuits and roll into balls. Place in skillet in a ring. In a small bowl, combine olive oil, garlic, and parsley. Brush on biscuits.
- Step 3Place dip inside of ring and spoon over marinara. Top with remaining 3/4 cup mozzarella and mini pepperoni. Sprinkle remaining tablespoon Parmesan all over.
- Step 4Bake until biscuits are golden and cheese is melty, about 30 minutes. (Brush biscuits with more olive oil halfway through if necessary.)
- Step 5Blot any grease from pepperoni (or don't!), let cool 10 minutes, then serve.
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