INGREDIENTS
| 12 oz. bacon, cut into 1″ pieces | 1/2 tsp. garlic powder |
| 1 lb. Italian sausage, casings removed | 1/2 tsp. crushed red pepper flakes |
| 1 (8-oz.) block cream cheese, softened | 1 1/2 c. pizza sauce |
| 2 c. shredded mozzarella, divided | 1/2 c. pepperoni slices, or 9 for Instant Pot version |
| 1 c. ricotta | 1/4 c. freshly grated Parmesan |
| 1 tsp. Italian seasoning | Sliced baguette, for serving |
DIRECTIONS FOR STOVETOP METHOD
- Preheat oven to 375°. In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.
- To the same skillet, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
- In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.
- Add bacon, sausage, and cream cheese mixture to skillet and stir to combine, then spread in an even layer. Spread pizza sauce on top and sprinkle with remaining 1 cup mozzarella. Top with pepperoni and Parmesan.
- Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with baguette slices.
FOR INSTANT POT METHOD
- Set Instant Pot to sauté. Add bacon and cook until crispy, 8-15 minutes. Drain fat and lay out bacon on a paper towel–lined plate. Add a few tablespoons water to the pot and scrape up any browned bits stuck to the bottom. Discard water.
- Still on sauté, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat. Wash Instant Pot.
- In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes. Add bacon and sausage to mixture and stir to combine. Transfer mixture to a 1-quart baking dish that will fit in Instant Pot.
- Spread pizza sauce on top of dip and sprinkle with remaining 1 cup mozzarella. Top with pepperoni and Parmesan. Cover baking dish tightly with foil.
- Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top.
- Lock lid and set to Pressure Cook on high for 15 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish.
- Preheat oven to broil on high and remove baking dish and foil from instant pot. Broil until pepperoni is crisp and cheese is golden.
SOURCE: Delish.com