Pizza Dip

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  • 6 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • teaspoon crushed red pepper flakes
  • 2 packages of refrigerated dinner rolls in tube OR 16-ounce package frozen dinner rolls dough
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup olive oil mayonnaise
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 clove garlic, minced
  • 1/2 cup marinara sauce
  • 1/4 cup sliced turkey pepperoni
  • 3 tablespoons shredded Parmesan cheese
  • 1 tablespoon fresh basil, minced
  • 1 teaspoon fresh parsley, minced


  1. Heat the oven to 400 F.
  2. In a bowl, mix together butter, garlic and red pepper flakes and set aside.
  3. Separate the dinner rolls and cut into bite-size pieces and then roll each piece into a ball.
  4. Dip the dough balls into the butter mixture and put along the outside edge of a 10-inch skillet (cast-iron is ideal) but leave the center area of the skillet open.
  5. Continue stacking the dough balls onto the bottom layer. Loosely cover the skillet with a towel or plastic wrap and allow the dough to rise for approximately 30 minutes, until it has doubled in size.
  6. Bake the dough balls for approximately 20 minutes or until they begin to brown.
  7. While the dough is baking, mix together the cream cheese, 1 cup of mozzarella, mayonnaise, oregano, basil, rosemary and garlic.
  8. Once the dough is out of the oven, spoon the cheese mixture into the center of the skillet. Sprinkle ¼ cup of mozzarella cheese over the cheese mixture and then pour the marinara sauce on top. Sprinkle the rest of the mozzarella cheese on top and top with pepperoni.
  9. Brush the cooked rolls with any remaining butter mixture and sprinkle the rolls with the Parmesan cheese.
  10. Bake for approximately 15 minutes until the dip is heated through and the rolls are a golden brown. Cover the rolls with foil if needed so they do not burn.
  11. Sprinkle the entire dish with the fresh basil and parsley – serve immediately.