- Prep time 20 minutes
- Total time 55 minutes
- Portion size 10 servings
Ingredients
Method
Preheat oven to 350°F. Reserve 9 slices of pepperoni and cut remaining slices into quarters. In skillet, cook pepperoni pieces over high heat, stirring often, until starting to brown, 2 minutes. Add mushrooms and onion; cook, stirring often, until mushrooms are lightly browned, about 3 minutes. Drain on paper towel-lined plate; set aside.
In bowl, mix cream cheese with sour cream, Italian herb seasoning and fennel seeds until well combined. Stir in half of the mozzarella cheese and half of the Parmesan. Season with salt and pepper.
In 8- to 10-inch round or square baking dish, spread cream cheese mixture in even layer. Cover with tomato sauce, then with reserved mushroom mixture. Top with remaining mozzarella and Parmesan. Sprinkle with green pepper and reserved pepperoni slices.
Bake until cheeses are melted and dip is bubbling, 25 to 30 minutes. Let stand 5 minutes before serving. Serve with thinly sliced toasted Italian bread or pieces of focaccia.
Nutritional facts Per each of 10 servings
- Iron 0.7 mg
- Fibre 1 g
- Sodium 500 mg
- Sugars 3 g
- Protein 10 g
- Calories 195
- Total fat 15 g
- Cholesterol 40 mg
- Saturated fat 8 g
- Total carbohydrate 6 g
