Pizza On Rye
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizer | 35 | Servings | |
INGREDIENTS
| 1 | lb | Hot sausage, cooked and |
| drained | ||
| 1 | lb | Ground beef, cooked and |
| 1 | lb | Velveeta cheese |
| 1 | t | Basil |
| 2 | T | Parsley flakes |
| 1 | t | Oregano |
| 1 | t | Garlic salt |
| 2 | Loaves party rye bread |
INSTRUCTIONS
In separate pans, brown sausage and ground beef. DO NOT COOK TOGETHER. Drain meats once, and then drain again, on paper towels. Make sure meat is drained thoroughly. Cut Velveeta cheese into cubes and put meats and cheese into a large pan. Heat until cheese has melted. Add seasonings and mix until blended. Spread meat mixture on party rye and place on cookie sheet in freezer until set. Store pizzas in plastic bags in freezer until ready to cook. When cooking, put pizzas on lowest rack of oven and broil until brown. ROBIN RATLEY SMITH (MRS. MICHAEL) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 25mg
Sodium: 360.5mg
Potassium: 77.7mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: 1.1g
Protein: 6.7g