Ingredients

3 cups shredded mozzarella, divided

2 (8-ounce) blocks cream cheese, softened

1 cup ricotta

1/3 cup plus 2 tablespoons freshly grated Parmesan, divided

1 tablespoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

Kosher salt

3/4 cup pizza sauce

1 cup mini pepperoni

2 (16-ounce) cans refrigerated biscuits (such as Pillsbury Grands)

1/4 cup extra-virgin olive oil

3 cloves garlic, minced

1 tablespoon freshly chopped parsley

Instructions

Step 1: Preheat your oven to 350°F. In a large bowl, combine 2 cups of shredded mozzarella, softened cream cheese, ricotta, 1/3 cup Parmesan, Italian seasoning, and crushed red pepper flakes. Add kosher salt to taste and mix until smooth. Transfer this cheese mixture to a 9″x13″ baking dish, then spread the pizza sauce evenly over the top. Sprinkle the remaining 1 cup mozzarella and the mini pepperoni over the sauce.

Step 2: Cut the refrigerated biscuits in half and roll each piece into a ball. Arrange these biscuit balls on top of the cheese and pepperoni layer, covering the entire surface.

Step 3: In a small bowl, whisk together the olive oil, minced garlic, and chopped parsley. Brush this garlic oil mixture generously onto all the biscuit balls. Sprinkle the remaining 2 tablespoons of Parmesan over the top.

Step 4: Bake the dip in the preheated oven until the biscuits are golden brown and the cheese is melted, about 45 minutes. Then cover the dish with aluminum foil and continue baking for another 15 to 20 minutes to ensure the biscuits are fully cooked through.

Step 5: Remove from the oven and let the dip cool for 10 minutes before serving. Enjoy pulling apart the cheesy garlic bread bites loaded with pizza flavor!

Tips & Variations

For a vegetarian version, omit the pepperoni and add chopped bell peppers or mushrooms instead.

Use fresh basil instead of parsley for a different herby aroma.

If you like it spicier, add more crushed red pepper flakes or a drizzle of hot sauce on top before baking.

Refrigerated biscuits save time, but homemade biscuit dough can make the dish even more special.

FAQs

Can I make this dip ahead of time?

Yes, you can assemble the dip up to a day in advance. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the cooking time if chilled thoroughly.

What can I use if I don’t have refrigerated biscuit dough?

If you don’t have biscuit dough, pizza dough or even small dinner rolls can work as a substitute. Adjust baking times accordingly to ensure the dough is cooked through.