Ingredients
Pizza Balls
- 2 pounds store-bought pizza dough
- Cooking spray or olive oil for greasing pan
Store-Bought Dips (about 12 ounces each), choose your favorite or make it yourself
- Spinach Artichoke Dip
- Buffalo Chicken Dip
- Smokehouse Burnt Ends Dip
- Bacon Ranch Cheddar Dip
- Toppings for the dips see notes for suggestions
Garlic Parsley Butter
- ½ cup unsalted butter, melted (1 stick)
- 3 cloves garlic finely minced or grated
- 1½ tablespoons fresh parsley finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
Method
- Preheat oven to 375°F. Lightly grease a 15 x 10 rimmed sheet pan.
- Make garlic butter: In a small bowl, mix melted butter, garlic, parsley, salt, and garlic powder. Set aside for 5 minutes.
- Prep dough: Cut pizza dough into 1½-inch pieces and roll into smooth balls.
- Arrange dough: Line dough balls around the outer perimeter of the pan and create a cross down the center to divide the pan into four sections. Gently press balls together to form walls.
- Add dips: Spoon one dip into each section.
- Brush dough: Generously brush pizza dough balls with garlic parsley butter.
- Bake: Bake for 22–25 minutes, until dough balls are golden brown and dips are hot and bubbly. Optional: broil 1–2 minutes for extra color.
- Finish: Brush dough balls with remaining garlic butter and add desired toppings to each dip before serving.
- Delicious warm or room temperature.
Nutrition
Notes
Optional Toppings (After Baking)
- Spinach Artichoke: Parmesan, parsley, red pepper flakes
- Buffalo Chicken: Green onions, drizzle of buffalo sauce, blue cheese
- Burnt Ends: Crispy fried onions, BBQ sauce drizzle
- Bacon Ranch Cheddar: Bacon crumbles, chives, extra cheddar
Storage:
Transfer pizza dough balls and dips to an airtight container or cover the sheet pan tightly with foil or plastic wrap.- Refrigerator: Store for up to 3 days
- For best texture, keep dough balls and dips together rather than separating