Crab Rangoon Cheesy Bread

Preheat your oven to 400°F (200°C).

Finely chop the imitation crab meat. Slice the green onions and finely chop the chives, setting some aside for garnish.

In a large bowl, combine the room temperature cream cheese, chopped crab meat, soy sauce, Worcestershire sauce, sriracha, garlic powder, onion powder, ground ginger, white pepper, and sour cream.

Mix with a fork or your hands until well combined.

Add most of the sliced green onions and chopped chives (reserving some for garnish), 1 cup of mozzarella cheese, and 1 cup of white cheddar cheese to the bowl. Mix again until everything is fully incorporated.

On a lightly floured surface, roll out the pizza dough into a large rectangle. Transfer the dough to a parchment paper-lined baking sheet.

Spread the crab rangoon mixture down the center of the dough, leaving a border around the edges.

Sprinkle 1/4 cup of mozzarella cheese over the filling.

Fold one side of the dough over the filling, then fold the other side over to enclose it. Gently press the seams and ends to seal.

Using a pizza cutter or knife, make several slits across the top of the dough to allow steam to escape.

Top the loaf with the remaining mozzarella, cheddar, and white cheddar cheeses.

Bake for about 20 minutes, or until the bread is golden brown and the cheese is melted and bubbly.

Remove from the oven and immediately brush the crust with melted garlic butter.

Drizzle the sweet chili sauce over the top of the cheesy bread.

Garnish with the reserved sliced green onions and chopped chives.

Let it cool for at least 5 minutes before slicing and serving.