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8 ounces ricotta cheese
1 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup finely chopped pepperoni
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
Instructions
1 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup finely chopped pepperoni
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
1. Preheat oven to 350F.
2. Combine ricotta, mayonnaise and 1/2 cup mozzarella in a medium-size bowl. Stir in Parmesan, pepperoni, garlic powder, Italian seasoning and red pepper. Mix well and spoon into an ungreased ovenproof casserole dish. Sprinkle on remaining 1 cup mozzarella. Bake 25 to 30 minutes or until cheese is bubbly and golden. Serve hot with wedges of Italian bread. Serves 6 to 8.
This recipe first appeared in American Profile magazine.
2. Combine ricotta, mayonnaise and 1/2 cup mozzarella in a medium-size bowl. Stir in Parmesan, pepperoni, garlic powder, Italian seasoning and red pepper. Mix well and spoon into an ungreased ovenproof casserole dish. Sprinkle on remaining 1 cup mozzarella. Bake 25 to 30 minutes or until cheese is bubbly and golden. Serve hot with wedges of Italian bread. Serves 6 to 8.
