Step 1

In a bowl add cream cheese, ½ cup mini pepperonis, 8 oz freshly shredded mozzarella cheese, 1 ½ tbsp Dan-O’s Italiano, and Dan-O’s Cheesoning. Mix that together until combined.

Step 2

Grease a pie plate with cooking spray. Add in that cream cheese mixture and smooth it out until smooth and even. Sprinkle about ⅛ cup of the mini pepperonis over the top. Also, sprinkle the grated pecorino romano over the top of the mini pepperonis (save a few tbsp of the for the top).

Step 3

Now, pour the marinara sauce over the top and smooth it out so it's even. Next, sprinkle over 8 oz of freshly shredded mozzarella and the remaining grated pecorino romano. Then, sprinkle about ⅛ cup of mini pepperonis over the cheese. Lastly, place the thinly sliced pepperonis to cover the top. For garnish sprinkle ½ tsp of Dan-O’s Italian-o over top of the pepperoni.

Step 4

Bake at 400°F for 20 - 25 minutes.

Step 5

Bake the Texas toast according to package directions. Once it's done cut it into slices so you have little breadsticks to serve with the pizza dip. Enjoy!