Pizza Dip Bread Ring

While I was making a spinach artichoke dip bread ring for snacking during the Superbowl today I was thinking about my boys and how much they would probably love a pizza variation of that cheesy goodness, so I literally decided to just play with it and see what happened.

I had mini pepperoni's in the refrigerator that I picked up on a whim a couple of weeks ago and all the different cheeses that make the spinach artichoke dip so yummy.  I switched the amounts of parmesan and mozzarella and substituted Italian seasoning for the basil.  Wow, was this a success!  I'm not a huge pizza fan, but I loooooove this stuff.  This is a kid friendly dip that you should definitely serve at your next family get together.

Ingredients:

• 10 Rhodes frozen rolls
• 8oz cream cheese, room temperature
• 1/4 cup sour cream
• 1/2 cup grated parmesan cheese
• 1 1/2 cups grated mozzarella cheese
• 3/4 cup mini pepperoni's
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/4 tsp salt
• melted butter

Instructions:

1. Spray a 9 inch round pan generously with cooking spray or coat with melted butter.  Place a 6 inch bowl face down in the center of the pan.  Place ten frozen rolls around the bowl, equally spaced.  Lightly spray the rolls with cooking spray, cover the pan loosely with saran wrap, throw a clean towel over the top and leave in a warm place for 2-3 hours until the rolls have thawed and doubled in size.
2. In a mixing bowl add the cream cheese, sour cream, parmesan cheese, mozarella cheese, mini pepperoni's, Italian seasoning, red pepper flakes, garlic powder and salt.  Mix well until thoroughly combined.  Cover and store in the refrigerator until rolls are proofed.
3. When ready to bake, remove the bowl from the center of the rolls and place the cream cheese mixture in the center of the pan where the bowl was sitting.  
4. Brush each roll with melted butter and bake for 25-28 minutes at 350 degrees.  Serve immediately!