Dip into your new favorite appetizer with this easy, cheesy Pizza Dip. Layers of creamy, melty cheese, warm marinara, and pepperoni sit in the center of a buttery pull-apart bread ring baked right in the skillet — perfect for sharing and tearing apart to dip into the flavorful hot pizza dip.
Table of contents
- Ingredients
- Instructions
- Optional toppings
- Recipe notes
- Storage and reheating
- More dip recipes
Pizza is a universal crowd-pleaser, and this pizza dip captures everything people love about pizza in one shareable appetizer. It’s ideal for game day, parties, holidays, or any gathering where you want an easy, hands-on dish. The bread bakes around the dip so guests can tear off warm buttery pieces and scoop up the cheesy center — a convenient one-pan appetizer that also keeps dishes to a minimum.
Ingredients
- For the pull-apart bread
- 1 (16 oz) can refrigerated biscuits (Grands or similar; 8-count)
- 1/4 cup melted butter
- 2 teaspoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- For the pizza dip
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese (whole-milk ricotta recommended)
- 3 teaspoons Italian seasoning, divided (2 teaspoons for the cheese mixture, 1 teaspoon for topping)
- 1 cup marinara sauce or pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 8 slices pepperoni, quartered (optional; substitute vegetables for a vegetarian version)
Instructions
Step-by-step photos are available above to show each stage. The method is straightforward and the recipe assembles quickly.
- Preheat the oven to 350°F (175°C).
- Open the can of biscuit dough and cut each biscuit in half. Roll each half into a smooth ball to make 16 dough pieces.
- In a bowl, combine the melted butter, grated Parmesan, and 1 teaspoon Italian seasoning. Roll each dough ball in the seasoned butter until coated.
- Arrange the coated dough balls in a single ring around the outer edge of a greased 12–15 inch oven-safe skillet (a large cast iron skillet works well).
- In a separate bowl, use an electric mixer or stand mixer to beat the softened cream cheese, ricotta, and 2 teaspoons Italian seasoning until smooth.
- Spread the cream cheese mixture into the center of the skillet inside the ring of dough balls.
- Spoon the marinara sauce over the cheese mixture. Sprinkle shredded mozzarella evenly on top, then add the remaining 1 teaspoon Italian seasoning.
- Top with quartered pepperoni or your chosen toppings.
- Bake for 25–30 minutes, until the cheese is bubbly and the pull-apart rolls are golden brown. Let rest a few minutes, then serve warm with the bread pieces for dipping.
Optional toppings
Customize this dip the way you would a pizza. Combine a few of your favorite toppings or load it up for a well-rounded appetizer.
- Cooked, crumbled Italian sausage
- Cooked, diced bacon
- Sliced salami or additional pepperoni
- Diced ham
- Sliced mushrooms
- Diced bell peppers
- Sliced black olives
- Diced onions
- Sliced jalapeños for heat
- Artichoke hearts
- Fresh basil leaves (add after baking)
Recipe notes
- Make it gluten-free: Skip the pull-apart bread ring and bake the dip in a 9-inch pie plate or small baking dish. Serve with gluten-free bread, crackers, or vegetables for dipping.
- Assemble ahead: You can assemble the skillet up to 24 hours in advance. Cover and refrigerate, then bake just before serving.
- Slow cooker option: If you prefer to keep the dip warm for serving, layer the cheeses and sauce (without the bread) in a small slow cooker and heat on low for 1–2 hours. Switch to warm to hold for service.
- Serve hot: Pizza dip is best served hot and bubbly. If making ahead, reheat in the oven or keep warm in a crock pot so the center remains melty.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat the entire skillet (dip plus rolls), cover with foil and warm in a 350°F oven for about 10–15 minutes, uncovering for the last 5 minutes until heated through. If reheating only the dip, microwave in a microwave-safe bowl for 1–3 minutes, stirring halfway, or reheat in a small oven-safe dish.
More dip recipes
Create a dip bar by combining this pizza dip with a selection of other dips, breads, chips, and fresh vegetables. It pairs nicely with spicy, savory, and tangy dips for a variety your guests will love.
Buffalo Chicken Dip
Pickle Dip
Green Chili Chorizo Queso Dip
Recipe summary
Servings: 6 | Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Author: Whitney Bond
Ingredients (compact)
- 1 (16 oz) can refrigerated biscuit dough (8-count)
- 1/4 cup melted butter
- 2 teaspoons grated Parmesan
- 3 teaspoons Italian seasoning, divided
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella
- 8 slices pepperoni, quartered (optional)
Directions (compact)
- Preheat oven to 350°F. Cut each biscuit in half and roll into 16 balls.
- Mix melted butter, Parmesan, and 1 teaspoon Italian seasoning. Coat each dough ball and arrange around the rim of a greased large oven-safe skillet.
- Beat cream cheese, ricotta, and 2 teaspoons Italian seasoning until smooth. Spread into the center of the skillet.
- Top with marinara, mozzarella, the remaining seasoning, and pepperoni. Bake 25–30 minutes until bubbly and golden. Serve warm.
Nutrition (per serving)
Calories: 665 kcal • Carbohydrates: 44 g • Protein: 19 g • Fat: 47 g • Sodium: 1,297 mg