One-Pan Party Dips with Pull-Apart Rolls

1. 1

   Line a 13x18-inch rimmed baking sheet with parchment paper. Spray the parchment with cooking spray. Place the frozen dough portions 2 inches apart on the prepared baking sheet. Loosely cover the rolls with plastic wrap coated with cooking spray. Thaw in the refrigerator overnight, at least 8 hours.

2. 2

   Cut each dough portion into quarters, trying to avoid deflating them as much as possible. Arrange the dough pieces so they are just touching along the outer edges of the pan, then lengthwise through the center, and then crosswise through the center to form 4 even sections. Cover again with plastic wrap and let rise at room temperature while you prepare the dips, about 1 hour if the dips are already assembled.

3. 3

   Preheat the oven to 350 degrees F (180 degrees C). Uncover the dough and brush the tops with melted butter (tip, below). Add the dips to the quadrants in the pan, spreading them evenly.

4. 4

   Dips:

5. 5

   Bake in the preheated oven until the rolls are golden brown and the dips are bubbly, 25 to 30 minutes. An instant-read thermometer inserted into the center of the Pecan Pie Dip should read 200 degrees F (93 degrees C). Top with garnishes. Bacon-Cheddar Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/4 cup mayonnaise; and 1 teaspoon cayenne pepper hot sauce (such as Frank’s RedHot) in a bowl with an electric mixer at medium speed until smooth. Fold in 6 slices bacon, crisp-cooked and crumbled; 3/4 cup shredded sharp Cheddar cheese; 1/4 cup chopped green onion; and 1 tablespoon dry ranch dressing mix until combined. When ready to bake, add the dip to a quadrant and top with 1/4 cup shredded sharp Cheddar cheese. Bake as directed. Garnish with additional green onions. Cranberry-Jalapeño Dip: Combine 1/2 cup dried cranberries and 1/2 cup boiling water in a small heatproof bowl. Let stand until the cranberries are plump, about 5 minutes; drain. Meanwhile, beat together 1 (8 ounce) package cream cheese, softened; 1 tablespoon pure maple syrup; and 1 tablespoon fresh lime juice in a medium bowl with an electric mixer at medium speed until smooth. Fold in the plumped cranberries; 3/4 cup shredded Gruyère cheese; 1/2 cup drained sliced pickled jalapeños, chopped; and 1/4 cup finely chopped red onion. When ready to bake, add the dip to a quadrant and bake as directed. Garnish with additional pickled jalapeños. Spinach-Artichoke Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/2 cup shredded Italian-blend cheese; and 1/4 cup mayonnaise in a medium bowl with an electric mixer at medium speed until smooth. Drain the artichokes from 1 (6-ounce) jar marinated artichoke hearts, reserving the marinade. Chop the artichokes. Add the chopped artichokes; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1/4 teaspoon salt; and 1 to 2 tablespoons reserved marinade to the cream cheese mixture; gently fold until combined. When ready to bake, add the dip to a quadrant and top with 1/4 cup shredded Italian-blend cheese. Bake as directed. Garnish with crushed red pepper. Pecan Pie Dip: Beat together 1 (8 ounce) package cream cheese, softened; 3/4 cup powdered sugar; and 1 egg in a medium bowl with an electric mixer at medium speed until smooth and fluffy. In another medium bowl, stir together 3/4 cup toasted pecans, chopped; 1/2 cup packed brown sugar; 1/4 cup light corn syrup; 3 tablespoons butter, melted; 1 teaspoon vanilla extract; and 1/4 teaspoon salt. When ready to bake, add the cream cheese mixture to a quadrant and top with the pecan mixture. Bake as directed.

• Calories 352.54 kcal Moderate
• Protein 9.23 g Moderate
• Carbs 46.94 g Moderate
• Total Fat 15.27 g Moderate
• Saturated Fat 4.92 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 27.3 mg Moderate
• Sodium 386.0 mg Moderate
• Fiber 3.79 g Moderate
• Sugar 19.99 g High
• Added Sugar 3.49 g Moderate
• Calcium 177.75 mg Moderate
• Iron 2.05 mg Moderate
• Potassium 276.32 mg Low Source
• Vitamin A 35.0 mcg_rae Low Source
• Vitamin C 4.58 mg Low Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅