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Peppery Pizza Loaves
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1-1/2 pounds ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 loaves (8 ounces each) French bread, halved lengthwise
1 jar (8 ounces) process cheese sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 cup chopped green onions
1 can (4 ounces) sliced jalapenos, drained
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir
in garlic powder and salt. Place each bread half on a large piece of heavy-duty
foil. Spread with cheese sauce. Top with beef mixture, mushrooms, onions and
jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses.
Wrap and freeze. May be frozen for up to 3 months. To bake: Unwrap
loaves and thaw on baking sheets in the refrigerator. Bake at 350° for 18
minutes or until cheese is melted.
Yield: 4 loaves (2-3 servings each).
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |