Detroit-Style Pizza Dip - Buholzer Brothers Cheese

Detroit-Style Pizza Dip

Ingredients

12 frozen dough dinner rolls, thawed (about 1 pound)
6 tablespoons butter, cubed and melted
2 teaspoons garlic powder, divided
1 teaspoon Italian seasoning
1 cup whole milk Ricotta cheese (8 ounces)
6 ounces Buholzer Brothers Brick cheese, shredded (1 1/2 cups)
1/2 cup sliced pepperoni
6 ounces Buholzer Brothers Brick cheese, cubed (1 1/2 cups)
1/2 cup pizza sauce
1/4 teaspoon onion powder

Directions

Cut each dinner roll into three equal pieces; shape into balls. Cover and let rise for 1 1/2 hours.
Heat oven to 375°F.
Combine the butter, 1/2 teaspoon garlic powder and Italian seasoning in a large bowl. Toss dough in butter mixture. Arrange dough balls around edges of a greased 10-inch ovenproof or cast-iron skillet. Top with remaining dough balls, leaving space between each roll for rising. (Center will be unfilled.) Cover with plastic wrap. Let rise until nearly doubled, about 30 minutes.
Bake for 10-15 minutes or until rolls just begin to brown.
Meanwhile, combine the ricotta, shredded brick and 1 teaspoon garlic powder in a bowl. Spread cheese mixture into the center of the skillet. (Pan will be hot!) Layer with pepperoni and cubed brick.
Combine the pizza sauce, onion powder and remaining garlic powder. Drizzle pizza sauce in three lines.
Bake for 10-12 minutes or until rolls are golden brown and filling is bubbly.

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