In a large bowl mix the softened cream cheese and italian seasoning well.
Spoon the cream cheese mixture on the bottom of a 9 x 9 baking dish, 9 to 12 in pie pan, or something that will fit all of the ingredients. Flatten out the cream cheese evenly.
Add a thin layer of pizza sauce or marinara and cover with a layer of pepperoni. Don’t skimp on the pep.
Sprinkle the cheese for the final layer and top with a little pepperoni.
If desired you can add a dash of red pepper flakes.
Bake, uncovered in a 350 degree (F) for 25 to 30 minutes.
Allow the pizza dip to cool for at least 15 minutes.
Serve with melba toast or your choice of sturdy crackers.
Brown the ground beef in a large sauce pan over medium heat, breaking the beef into small pieces as it browns. Season the beef with the salt, ground black pepper, dried oregano, and red pepper flakes.
When the beef is cooked through add the diced onions and pepperoni and cook over medium-low heat for 3 to 5 minutes, until the onions are cooked through (translucent).
Pre-heat the oven to Hi-Broil.
Add the pizza sauce and simmer for another 5 to 10 minutes.
While the Sloppy Giuseppe simmers, spread garlic butter over the top and bottom buns. Place the buns on an aluminum foil lined baking pan and toast the buns on the top rack in the oven on hi-broil for 1 to 2 minutes. Ensure that you keep an eye on the buns so they do not burn. It may take more than one iteration to toast all of the buns.
Then add 1/2 off the mozzarella to the Sloppy Giuseppe and melt to thicken.
Place 1/4 Cup or as much of the Sloppy Giuseppe on the bun that you would like. Top with a sprinkle of mozzarella and enjoy.
