Break off pieces of the pizza dough to create garlic knots, and place around the edge of the inside of the cast iron pan. Each should be about 1 ½ inch in diameter, with a small amount of space in between.
Set aside and preheat the oven to 400 degrees Fahrenheit.
In a mixing bowl, add the cream cheese, parmesan, 1 cup of the mozzarella and the cheddar cheese. Blend together with a hand mixer until completely combined.
Add the oregano and basil and blend again. Spread into the center of the cast iron pan until the mixture is touching the edges of the pizza dough balls.
Pour the pizza sauce on top of the cream cheese mixture and spread with a spoon.
Add the rest of the mozzarella cheese on top of the pizza sauce, then top with pepperoni slices.
Mix the melted butter and garlic salt and baste the pizza dough balls with the garlic mixture. Save ½ for after baking.
Bake in the oven for 20 minutes, or until the garlic knots and cheese have browned nicely.
Remove from the oven, serve, and enjoy while warm!
Notes
Softened Cream Cheese: Make sure to soften the cream cheese before mixing. You can also thicken the dip with sour cream.
Hand Mixer: To make the dip easier to scoop, use a hand mixer.
Basil: Top the dip with fresh basil after baking. You can also sprinkle on some Italian seasoning or garlic powder.
Crockpot Pepperoni Pizza Dip: You can also try this recipe in the crock pot or slow cooker. Crockpot pizza dip is a great choice if you don't have a cast iron pan.