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Nutrition Facts
Serving Size 352 g
(Approx. 6 Servings)
Amount Per Serving
Calories 1,080 Calories From Fat 660
% Daily Value*
Total Fat 74 g 114%
Saturated Fat 29 g 145%
Trans Fat 6.0 g
Cholesterol 125 mg 42%
Sodium 2560 mg 107%
Total Carbohydrate 78 g 26%
Dietary Fiber 1 g 4%
Sugars 18 g
Protein 34 g
Vitamin A 30% • Iron 4%
Vitamin C 2% • Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pull-Apart Garlic Bread Pizza Dip

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 cup(s) H-E-B Shredded Mozzarella, divided use
16 Oz H-E-B Cream Cheese, softened
1/2 cup(s) H-E-B Grated Parmesan Cheese, divided use
1 Tbsp Adams Reserve Cacio e Pepe Bread DIpper
1/2 Tsp crushed red pepper flakes
3/4 cup(s) Orti di Calabria Sicilian Pasta Sauce
1 cup(s) H-E-B Pepperoni Slices
32 Oz H-E-B Jumbo Butter Biscuits
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oil
3 H-E-B Peeled Garlic Cloves, minced
1 Tbsp parsley, chopped
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Instructions

1
Preheat oven to 375°F. In a large bowl, mix together 2 cups mozzarella, cream cheese, 1/3 cup plus 1 tablespoon Parmesan, Cacio e Pepe seasoning, and red pepper flakes.
2
Transfer to a greased 9x13 inch baking dish. Cover with Sicilian pasta sauce then top with remaining mozzarella and pepperoni.
3
Halve biscuits, roll into balls, then place on top of dip.
4
In a small bowl, whisk together olive oil, garlic, and parsley. Brush mixture over biscuits and sprinkle with remaining 2 tablespoons Parmesan.
5
Bake until biscuits are golden and cheese is melty, about 30 to 45 minutes.
6
Check to make sure biscuits are cooked all the way through. If not, cover with foil and cook an additional 10 minutes.
7
Cool ten minutes before serving.

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