- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ¼ 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
- Heat the oven to 400 F.
- In a bowl, mix together butter, garlic and red pepper flakes and set aside.
- Separate the dinner rolls and cut into bite-size pieces and then roll each piece into a ball.
- 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.
- 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.
- Bake the dough balls for approximately 20 minutes or until they begin to brown.
- While the dough is baking, mix together the cream cheese, 1 cup of mozzarella, mayonnaise, oregano, basil, rosemary and garlic.
- 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.
- Brush the cooked rolls with any remaining butter mixture and sprinkle the rolls with the Parmesan cheese.
- 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.
- Sprinkle the entire dish with the fresh basil and parsley – serve immediately.