Warm Feta Cheese Bread Ring Dip – Soft and buttery pull apart rolls baked around a warm feta cheese dip!
Appetizers and Dips – it’s how we do the Holidays!
Hi guys! TGIF!! I haven’t been this excited about a Friday since last Friday! I’m so cheesy, I know. But that cheesiness kind of goes with what we’re talking about today: melty, warm, cheesy dip + bread.
Friends, my life has been forever changed with this brilliant invention. Bread and tomatoes, and cheese and dip, all in one pan, baked at the SAME TIME. AND, in a cast iron skillet. That’s a whole lot of food-dreams coming true, all at once. I shouldn’t have waited this long to make it, but it’s never too late.
When you go to a Holiday dinner party, what do you normally bring? A casserole? Trifle? Cookies? This may or may not come as a surprise, but I almost always bring an appetizer in the form of a dip. No one has ever complained so I intend to keep it that way, thus this Warm Feta Cheese Bread Ring Dip is coming with me to every single party, starting with tomorrow.
Tell me this: When you open up a can of Hunt’s tomatoes for a recipe and find out that the recipe only calls for 1 cup of diced tomatoes, does that bother you? Yeah? Me, too!
Since we all agree, right here, right now, we’re going to use the can in its entirety.
Don’t worry – you are not going to make rolls from scratch. Instead, you are going to buy some refrigerated pizza dough, break it into 12 pieces, brush it with herbed butter, and shape those pieces into golf-ball sized rolls.
While the rolls rest, we’re going to bring together the tomatoes with some seasonings and feta and garlic, and try not to spoon it all into your mouth before it’s had a chance to get all warm and bubbly in the oven.
The boss part of this is that you can stack up the cheese and tomatoes high, real high, because those rolls are going to rise above and you’re going to have the best flower-looking dip evvvvv.er.
At this point you can sneak in about two rolls + few spoonfuls of dip and start to pray for willpower because, you will want to consume the entire thing all on your own. It won’t even make it out the door, let alone to Nana’s house.
FOR THE ROLLS
- refrigerated pizza dough(about 1 to 1.5 pounds)
- 4tablespoons butter
- 1/2teaspoon Italian Seasoning
- 1/2teaspoon dried parsley
- 1/4teaspoon garlic powder
- salt and fresh ground pepper, to taste
FOR THE FETA CHEESE DIP
- 4garlic cloves , minced, divided
- 1can Hunt’s diced tomatoes , drained
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1/2teaspoon extra virgin olive oil
- 1tub (6 ounces) crumbled fat free feta cheese, divided
- 1/2cup part-skim mozzarella cheese , shredded
- 1/2cup mild cheddar cheese , shredded
- Preheat oven to 400F.
- Cut pizza dough in about 12 pieces and shape into golf ball sized rolls.
- Arrange the rolls around the perimeter of a cast iron skillet and set aside.
- Melt the butter.
- Add Italian Seasoning, dried parsley, garlic powder, salt and pepper to the melted butter; mix until well combined.
- Brush the rolls with the prepared butter and set a small inverted bowl into the center to keep the dough from filling up too much of the center; Cover and set aside for 15 minutes.
- In the meantime, combine half of the minced garlic, the tomatoes, oregano, basil, and olive oil in a small mixing bowl; stir and mix until incorporated.
- Remove the bowl from the cast iron skillet.
- Place half of the feta cheese in the middle of the skillet; sprinkle remaining garlic over the cheese.
- Spoon the prepared tomatoes over the feta cheese.
- Add the remaining feta over the tomatoes; sprinkle with shredded mozzarella cheese and shredded cheddar cheese.
- Bake in the oven for 15 to 20 minutes, or until the rolls are cooked through and the cheese is bubbly.
- Remove from oven and serve warm.