Ricotta Pepperoni Dip

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 cup sour cream
• 1 cup ricotta cheese
• 1 tablespoon savory herb with garlic soup mix
• 1/4 cup chopped pepperoni
• 1 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

1. On a lightly floured surface, roll out pizza crust to a 12x8-in. rectangle. Brush with oil. Combine the Parmesan cheese, Italian seasoning, garlic powder and pepper; sprinkle over dough. Cut into 3x1-in. strips; place on a greased
2. .
3. Bake at 425u0b0 for 6-9 minutes or until golden brown. Meanwhile, combine the sour cream, ricotta, soup mix and pepperoni in a saucepan; heat through. Stir in mozzarella and Parmesan cheese just until melted. Serve warm with pizza sticks.

crust, olive oil, parmesan cheese, italian seasoning, garlic, pepper, sour cream, ricotta cheese, garlic soup, pepperoni, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/ricotta-pepperoni-dip/ (may not work)