Supreme pizza fondue

Yield: 10 servings

Measure Ingredient
4 ounces Bulk vegetarian sausage
1 small Onion; finely chopped
1 \N 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)

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.

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