Ingredients
4tubes store-bought pizza dough
4tbspolive oil
½tspgarlic powder
1tbspItalian Seasoning
1tspkosher salt
½tspred pepper flakes
1tbspfresh parsley,minced
½cupricotta cheese
1large egg,lightly beaten
1cupmarinara sauce
¼cupgrated parmesan cheese
3cupspenne pasta,cooked
10pepperonis,thinly sliced
2cupsshredded mozzarella cheese
1package sugar cookie dough,left at room temperature for 30 minutes
⅓cuprainbow sprinkles
nonstick cooking spray,for greasing
2cupsshredded mozzarella cheese
2cupsspinach artichoke dip
20whole pepperonis
16chocolate sandwich cookies
1pkgchocolate chip cookie dough
½stick unsalted butter
4garlic cloves,minced
½tspkosher salt
1tbspGrated Parmesan Cheese
1tbspfresh parsley,minced
1cupmarinara sauce,warmed
1cupWhipped cream
Preparation
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into two 8-inch circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
Bake the pizza dough rounds for 15 minutes until light golden brown. Let cool completely.
In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later.
Cut the 3 remaining halves crosswise into 8 strips each for a total of 24. Tie each strip into a knot and place it in a large bowl.
Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½-inch.
Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni.
Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
Bake the pie for 45 to 50 minutes until the cookie is golden brown around the edges.
While the pie is baking, make the garlic butter. Combine the butter, garlic, and salt in a small bowl. Microwave in 30-second intervals until the butter is melted.
Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter.
Brush the top of the pie with garlic butter and sprinkle with the Parmesan cheese and parsley.
Slice the pie and serve with the warm marinara and whipped cream alongside. Enjoy!
