Ingredients
2cupscream cheese,softened
2½cupsmozzarella cheese,shredded, divided
½cupparmesan cheese,grated
2tsplemon juice
1tspkosher salt
½tspfreshly ground black pepper
½tspred pepper flakes
2tspdried oregano
½cuptomato sauce
12pepperoni slices
pizza dough,1 package, store bought
½unsalted butter stick
½tspkosher salt
½tspgarlic powder
2garlic cloves,minced
¼cupparmesan cheese,grated
1tspfresh parsley,chopped
Preparation
Preheat the oven to 350 degrees F.
In a medium bowl, combine the cream cheese, ½ cup of mozzarella, Parmesan cheese, and lemon juice.
Mix with an electric hand mixer until smooth.
Stir in the salt, pepper, red pepper flakes, and oregano.
Transfer the cream cheese mixture to a 9-inch pie dish, then spread evenly.
Top with the tomato sauce, then the remaining 2 cups of mozzarella cheese. Finish with the pepperoni.
Bake the dip for 18 to 20 minutes, until the cheese is melted and bubbling.
While the dip bakes, line 2 baking sheets with parchment paper.
Unroll the pizza dough on a flat surface.
Cut in half lengthwise, then crosswise 12 times to get 24 small strips.
Cover with a damp kitchen towel to keep from rising.
In a small bowl, mix together the melted butter, salt, garlic powder, minced garlic, Parmesan cheese, and parsley.
Tie each dough strip into a knot, then place on the prepared baking sheets.
Brush generously with the garlic butter.
Bake the garlic knots for 10 to 12 minutes, until puffed and golden.
Serve the garlic knots warm with the pepperoni dip, and enjoy!
