8 oz log of goat cheese
8 oz package of cream cheese
½ cup grated Parmesan
Couple drizzles of good olive oil
1 tsp chopped garlic
1 tsp sea salt
1 tsp pepper
1 tsp red chili flakes
Dried Italian herbs
bunch of fresh sage leaves
Oil for frying the sage
1 lb raw pizza dough rolled into little balls
Mini Baking Sheet
Parchment paper if you like
Kitchen brush (Optional)
Combine the cream cheese and goat cheeses together in a little glass bowl and stir. Can microwave for 30 seconds to soften if needed.
Add the parmesan, chopped garlic, drizzle of olive oil and season with salt/pepper
Spread the mixture out on a mini baking sheet
Add the pizza dough rolls around the dip
Drizzle the entire thing with olive oil and season the top of the dip with the red chili flakes and more salt/pepper or other dried herbs if desired
Bake @ 375 for 20-30 minutes or until the bread rolls are lightly browned
While the dip is baking add about an inch of oil to a small saucepan on the stove over medium-low heat. Gently toss in the sage frying it in batches for about 1-2 minutes max!
Let the sage drain on paper towels and top it with salt while still warm
Remove the dip from the oven and top it with the crispy sage leaves.
Serve immediately and ENJOY!