Pint-sized Pizza Ryes Recipe
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 This recipe for Pint-sized Pizza Ryes, by Mae Lott, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Mae Lott
Added: Saturday, March 26, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Bob Evans Sausage (mild)
1 lb. Bob Evans Sausage (hot & zesty)
1 lb. Velveeta cheese
1 green bell pepper (finely chopped)
1 medium onion (finely chopped)
1-2 loaves of party rye bread
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Directions: |
Directions:Brown sausage in frying pan. Be sure to stir continously to avoid sticking. While stirring sausage crumble into small pieces. When sausage has browned remove form heat and drain. It is very important to drain well or pizza's will be greasy. Saute' green pepper and onion in butter in separate frying pan. Return sausage to heat and stir in the sauteed onion and pepper. Next fold in velveeta. (velveeta is easier to work with if cut in small pieces) Continue to stir cheese and sausage until cheese is completely dissolved into mixture. Place 1 tbsp. of mixture (or less if you desire) onto each slice of Party Rye Bread.
May be served immediately or frozen and served later. Reheat via microwave. Test setting with sample of pizza or reheat via oven at 400 degrees for 2-3 minutes. Don't overheat or bread will become too hard!! |
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Number Of
Servings: |
Number Of
Servings:4 dozen pizzas |
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