Cast Iron Baked Pepperoni Pizza Dip
Why This Recipe Works
To bring pizza party flavor to a fun, easy appetizer, we turned classic pepperoni pie into a rich, cheesy dip that we could bake and serve right in the skillet. The cast iron's excellent heat retention ensured that the cheese didn't separate or become congealed but stayed warm and gooey until the skillet had been scraped clean, with no need for Sterno or a hot plate. For the rich base of our dip, we combined cream cheese, mozzarella, and pizza sauce. Stirring in crisped pepperoni finalized the familiar flavor profile. Naturally, the perfect partner for our creamy, saucy dip was pizza dough. We rolled out ½-ounce dough balls, tossed them with garlic oil, and baked them right in the skillet. The cast iron created a crisp, golden bottom on these pull-apart garlic rolls. The dip mixture was then spooned into the center of the skillet, inside the ring of parbaked mini rolls, and the whole thing was baked in the oven. We topped the dip with fresh basil and reserved pepperoni crisps. Partygoers can simply pull off a garlicky roll and use it to scoop out some cheesy dip.