• 1/2 C mini pepperoni
• 2 blocks (8 ounces each) cream cheese, softened
• 1 1/2 C grated Parmesan, divided
• 1 Tbsp dried Italian seasoning
• 1 C marinara sauce, divided
• 2 C grated mozzarella, divided
• 1/4 C sliced black olives, divided
• 1/4 C diced green bell pepper, divided
• 1/4 C diced red onion, divided
• Toasted baguette to serve
Preheat the oven to 375 degrees. Place the pepperoni on a paper towel lined plate. Microwave on high for 45 seconds. Blot the tops of pepperoni with a paper towel to remove excess oil. Set aside. Stir to combine the cream cheese, 1/2 C Parmesan, and Italian seasoning in a medium mixing bowl. Spread the mixture in an even layer in a 9-inch deep dish pie plate. Add 1/2 C marinara and spread evenly over the cheese mixture. Sprinkle with 1 C mozzarella, 1/2 C Parmesan and 2 Tbsp each of pepperoni, black olives, bell pepper, and red onion. Repeat with the remaining marinara, mozzarella, Parmesan, pepperoni, olives, bell pepper and red onion. Bake until the cheese is bubbling and beginning to brown, about 30 minutes. Increase the oven to broil and bake 2 minutes more. Let cool for 10 to 15 minutes before serving. Serve with toasted baguette slices.
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