2 8 oz packages cream cheese
2 cups shredded mozzarella
1 cup Parmigiano-Reggiano, divided
2 14 oz jars pizza sauce
2 cups diced pepperoni
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
PREPARATION
Breadsticks or garlic knots, for dipping
Mix cream cheese, mozzarella, half of the Parm, pizza sauce and pepperoni into slow cooker. Cover and cook on high for 1 hour or on low for 2 hours.
Sprinkle with remaining Parmgiano-Reggiano and fresh herbs. Serve with dippers alongside.
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