Quick & Delicious Crab Linguine

Chef’s Note: Is very picturesque, and I love the garlic bread with the dip. If you want to not have the topping be solid, use less mozzarella on top.

Original recipe [link]

Ingredients

1 3/4 cup shredded mozzarella

8 oz cream cheese, softened

1/2 cup ricotta

1/4 cup grated parmesan

1 tbsp Italian seasoning

1/2 tsp garlic powder

(opt.) a pinch of crushed red pepper flakes

1 can refrigerated biscuits (I liked using a 12 oz can of Pillsbury biscuits)

2 tbsp olive oil or vegetable oil

3 garlic cloves, minced

1/2 tbsp dried parsley

1/4 cup marinara sauce

some pepperonis (mini, or regular sized)

crackers, for dipping too

Instructions

0. Preheat oven to 350°F.

1. In a medium-large mixing bowl combine 1 1/4 cup mozzarella, softened cream cheese, ricotta, grated parmesan, Italian seasoning, garlic powder, and crushed red pepper flakes. Stir to combine.

2. Halve biscuits and roll into balls. Place around the edge of a 9” pie dish. You want the balls to touch, but not exactly squish.

Anywhere between 16 and 20 biscuits halves are needed for this. It took me 18 biscuits halves

3. In a small bowl, combine olive oil, garlic, and parsley. Brush onto biscuits.

4. Place dip inside the ring of biscuits.

Try to squish the dip down and not let the dip go over top the biscuits. Top of the dip will probably be at the same height as the biscuits balls.

5. Spoon marinara sauce over the dip. Top dip with remaining 1/2 cup mozzarella and pepperonis.

If using regular pepperonis, cut them in halves or in quarters and then sprinkle over the top

6. Bake until the biscuits are golden and cheese is melty, about 30 minutes.

If necessary/dried out, brush biscuits with more olive oil halfway through bake time

7. Let cool for about 10 minutes, then serve. 

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