Pizza Skillet Dip

SERVES 6-8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Min

1 pound hot Italian sausage, removed from casings
2 cups pizza sauce, (I used 5 Minute Marinara)
8 ounces (2 cups) fresh shredded mozzarella cheese
1 cup pepperoni slices
2 cans (10 count) biscuits, cut into 1/4's (regular size biscuits)
2 tablespoons garlic flavored olive oil
4 ounces fresh grated Parmesan cheese
1 tablespoons dried Italian seasoning
optional fresh cut parsley

Preheat oven to 450°F.

Brown sausage in a 10" cast iron skillet over medium-high skillet.

Meanwhile: in a large bowl, combine cut biscuits, olive oil, Italian seasoning and Parmesan cheese. Toss with your hands until the biscuits are well coated with all ingredients. (Don't worry if you have left over Parmesan cheese, we will sprinkle that on top later).

Drain any remaining sausage drippings from the pan. Add pizza sauce and stir until combined. Use spoon to even out the sauce.

Sprinkle mozzarella cheese over top, until all the sauce is covered. Place pepperoni in a ring around the outside edge of the pan (You are making a base for the biscuits to sit on). Add remaining pepperoni to the center of the pan.

Place biscuits in a ring against the side of the pan (on top of the pepperoni slices). Sprinkle any remaining Parmesan cheese from the biscuits over the top of the biscuits. Cover with foil and cook 10-12 minutes or until biscuits are cooked through. If the top is not golden brown, remove foil and place under the boiler 1-2 minutes, or until they biscuits are golden brown and the mozzarella cheese
is bubbly.

Allow to cool briefly. Sprinkle with fresh parsley.

Serve and enjoy!

DONNA'S NOTES: I recommend serving this dip with bowls so everyone can have their own serving.

You can use ground beef and 1 tablespoon Italian seasoning in place of the sausage.

You can use frozen dinner rolls in this recipe. Simply thaw 12 regular size rolls. Cut into quarter and proceed with recipe.
Recipe developed by Donna Elick - The Slow Roasted Italian
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