Pizza just may be the perfect food! If you like pizza as much as I do, you are going to LOVE this ultra cheesy, melty, hot dip surrounded by a ring of cheese stuffed garlic rolls. This is the stuff dreams are made of! Bring this appetizer to the next party you attend and you are guaranteed to be invited back again and again.

It comes together quickly (especially if you use prepared pizza dough and pizza sauce) and is baked all together. The toppings can be customized to your taste, so have fun getting creative. Read on to see how to make it.

Supplies

1 lb pizza dough (make your own or store bought)
1 lb mozzarella cheese
1 cup ricotta cheese
1/4 cup parmesan cheese
2 cups pizza sauce
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon dried oregano
fresh basil (for garnish)
other toppings such as pepperoni, sausage, etc. if desired

Step 1: Make the Garlic Rolls

Lightly grease a 12 inch pizza pan or cast iron skillet with olive oil. Preheat oven to 350 degrees.

Shred half of the mozzarella. Cut the other half into 16 equal sized cubes.

Next, divide the pizza dough into 16 equal sized pieces. Gently flatten each piece of dough, place a cheese cube on top, and pinch edges together to form a sealed ball. Repeat with other dough pieces. Place seam side down in a ring around the edge of the pan.

Step 2: Assemble

Mix together ricotta and parmesan. Spread pizza sauce evenly over center of pan, all the way to the inside edge of the garlic roll ring. Top with dollops of the ricotta mixture. If you would like to add other toppings, put them on now. Finally, top with the shredded mozzarella cheese.

Combine the melted butter and minced garlic. Brush over the rolls. Sprinkle with parmesan and oregano.

Step 3: Bake

Bake for 30 - 35 minutes, until rolls are golden brown and cheese is melted and bubbly. This can be made ahead and refrigerated for a few hours. Bring to room temperature before baking.

Step 4: Garnish and Enjoy!

Let cool for about 10 minutes. Garnish with fresh basil leaves and additional oregano if desired.

This dip is best served warm and fresh, but on the odd chance that there are any leftovers, they can be refrigerated for a few days and reheated in the microwave.