In a large sauté pan, cook the sausage until browned, breaking apart any large clumps. Set aside.
Preheat the oven to 400°F. In a small bowl, whisk together melted butter, 1/2 teaspoon garlic powder, and chili flakes.
Cut pizza dough into 8 slices, then cut the slices in half. Roll each half into a ball.
Place the dough balls along the outer edge of a 13-inch cast-iron skillet, leaving the center open. Brush tops of the balls with the melted butter mixture. Reserve any remaining butter mixture.
Prebake the dough for 10 minutes.
Combine cream cheese, cooked sausage, mozzarella, remaining garlic powder, and arrabbiata sauce. Transfer mixture into the center of the pre-baked dough.
Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10-12 minutes, or until the dip is heated through and the rolls are golden brown.
Garnish with fresh basil, oregano, and chili flakes, if desired. Optional toppings: tomatoes, cilantro, fresh jalapeño, Farmer John crumbled bacon. Tip: Feel free to omit pizza dough and serve the dip with toasted bread or chips.