Supreme pizza fondue
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bulk vegetarian sausage |
| 1 | small | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 30 | ounces | Jarred meatless spaghetti sauce |
| 1 | cup | Sliced fresh mushrooms |
| ⅔ | cup | Chopped Yves vegetarian pepperoni or Yves vegetarian Canadian-style bacon |
| 1 | teaspoon | Dried basil or oregano; crushed |
| ½ | cup | Sliced pitted ripe olives; (optional) |
| ¼ | cup | Chopped green sweet pepper; (optional) |
Directions
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, or cooked tortellini or ravioli.
In a large skillet cook the sausage, onion, and garlic until meat is brown.
In a 3½- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the first mixture.
Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue.
Makes 10 servings (about 5 ½ cups) Prep time: 20 minutes.
Recipe by: BH&G New Flavors from your Crockery Cooker, revised Posted to EAT-LF Digest by Kathleen <schuller@...> on Dec 05, 1998, converted by MM_Buster v2.0l.