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Preheat oven to 350°. Make dip: In a large bowl combine 1 ¼ cup mozzarella, cream cheese, ricotta, ¼ cup Parmesan, Italian seasoning, and red pepper flakes and season with salt. Stir to combine.
Halve biscuits and roll into balls. Place in skillet in a ring. In a small bowl, combine olive oil, garlic, and parsley. Brush on biscuits.
Place dip inside of ring and spoon over marinara. Top with remaining ¾ cup mozzarella and mini pepperoni. Sprinkle remaining tablespoon Parmesan all over.
Bake until biscuits are golden and cheese is melty, about 30 minutes. (Brush biscuits with more olive oil halfway through if necessary.)
Blot any grease from pepperoni (or don't!), let cool 10 minutes, then serve.