2 (11 oz) tubes refrigerated French bread dough, each cut into 16 slices
Preheat oven to 350ºF.
Mix mayonnaise, sour cream, dry seasonings and 1/3 cup Parmesan until blended.
Combine Brussels sprouts, bacon, onions and 1-1/2 cups mozzarella in large bowl. Add mayonnaise mixture; mix lightly.
Stand dough slices in 2 concentric rings around sides of 13x9-inch pan sprayed with cooking spray. Spoon Brussels sprouts dip into center of pan; spread to edges of dough. Sprinkle remaining mozzarella over dip, then sprinkle remaining Parmesan over dough.
Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Serve dip with the bread.