Crust Dippers Recipe

Preheat & prepare dough

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a work surface with the all-purpose flour.

Roll out the pizza dough to a roughly 10x12 inch rectangle (about 1/8–1/4 inch thick). If the dough springs back, let it rest 5–10 minutes and continue rolling.

Brush the dough lightly with 1 tablespoon olive oil and sprinkle the 1 teaspoon salt evenly over the surface.

Add cheese filling

In a small bowl combine shredded mozzarella, softened cream cheese, 2 tsp grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes. Mix until a uniform cheesy spread forms. Dollop the cheese mixture in a line down the center of the dough lengthwise, leaving a 3/4–1 inch margin on both long edges.

Fold the long edges over the filling, pinching and sealing the seam tightly to encase the cheese. Turn the filled log seam-side down and gently roll to even it out. Press the ends closed.

Using a sharp knife or bench scraper, cut the log crosswise into 8 equal pieces (each about 1.25–1.5 inches wide). Place each piece cut-side up on the prepared baking sheet spaced about 1 inch apart. If dough pieces are slightly flattened, gently reshape to round mounds with sealed seams on bottom.

Bake

Place the baking sheet on the middle oven rack and bake for 12–15 minutes, until the dough is golden brown and cheeses are melted. Keep an eye the last few minutes to avoid over-browning; larger pieces may need a minute or two more.

Prepare butter-garlic finish

While the dippers bake, combine 2 tablespoons melted butter and 1 teaspoon minced garlic in a small bowl. Stir in chopped parsley and set aside.

Remove the baking sheet from the oven. Immediately brush each crust dipper generously with the garlic-parsley butter and sprinkle the extra parmesan over the tops while the surfaces are hot so the cheese adheres.

Let the dippers cool for 3–4 minutes on the sheet, then transfer to a serving plate.

Serve warm with 1 cup marinara or pizza sauce for dipping. Optionally garnish with additional chopped parsley or a pinch of red pepper flakes.