- 1 sturdy Italian loaf or French baguette
- 8 ounces cream cheese, softened at room temperature
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce, plus more to serve
- ½ cup parmesan cheese, plus more to top
- 1 tablespoon fresh basil, chopped, plus more to top
- ½ teaspoon dried oregano
- 6 ounces (about 1 1/2 cup) thick pepperoni slices, chopped, divided
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- Crushed red pepper flakes, optional, to top
- Preheat the oven to 350° F.
- Cut the loaf into 4 equal-sized pieces. Use a long knife to remove the insides, keeping some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
- In a large bowl, mix together the cream cheese, mozzarella cheese, pizza sauce, parmesan, basil, dried oregano, and 1 cup of the chopped pepperoni. Mix well to combine.
- Stuff the baguette quarters with the pizza dip mixture, using a spoon to help pack the dip in.
- Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the loaf was cut. Slice the bread into pieces that are approximately 1″ thick.
- Tear a piece of heavy duty foil that is about 5-6 inches longer than the loaf. Slide the loaf slices off of the cutting board and onto the foil, keeping them together.
- In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Top with the remaining pepperoni and sprinkle with additional parmesan cheese.
- Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
- Remove from the oven, sprinkle with crushed red pepper flakes and basil, and serve with pizza sauce for dipping.