|Pepperoni Pizza Dip with Cheese Sticks|
The original recipe includes directions for refrigerated roll bread sticks but since I didn't have that on hand, I substituted baked cheese sticks. I also didn't have pizza sauce so I just cooked down a few cups of homegrown tomato sauce until thick and then continued with the recipe. Husband and kids were licking plates, bowls and spoons! Make this now...it's that good!
Cheesy Pepperoni Pizza Dip
3/4 cup chopped pepperoni
1 can (15 oz) pizza sauce
4 green onions, finely chopped
1 can (2-1/4 oz) sliced black olives, drained
1/2 teaspoon dried oregano leaves
1-1/4 cup shredded mozzarella cheese
1 package (3 oz) cream cheese, softened
1 package (8 oz) refrigerated breadstick dough
1 Tablespoon butter, melted
2 teaspoons minced parsley
In a heavy pot, over medium heat, combine pepperoni, sliced olives, green onions, oregano and pizza sauce. Cook until heated through, about 5-7 minutes.
Add cream cheese and mozzarella cheese. Stir until melted and mixture is well combined. Turn heat to low while preparing the breadsticks. Stir occasionally.
Remove breadsticks from tube and cook according to package directions. If you are really fancy, clever and an over-achiever, you could make these from scratch.
When breadsticks are finished baking, brush with melted butter and sprinkle with parsley.
We'll be serving this for the big event!
Weight Watchers Plus Points: the sauce is about 35 points and there is a lot of it. I did not work up the numbers for the bread or cheese sticks. A few dips of sauce served with celery or bell peppers would not be a deal breaker for me, but I will have to be vigilant.