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Slow-Cooker Pizza Fondue Recipe
Slow-Cooker Pizza Fondue Recipe photo by Taste of Home

Slow-Cooker Pizza Fondue Recipe

Publisher Photo
I keep these dip ingredients on hand for spur-of-the-moment gatherings. Folks can't resist chewy bread cubes coated with a savory sauce. —Nel Carver, Moscow, Idaho
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 16 servings

Ingredients

  • 1 jar (29 ounces) Ragú® Old World Style® Traditional
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon garlic powder
  • Cubed Italian bread

Directions

  1. In a 1-1/2-qt. slow cooker, combine the spaghetti sauce, cheeses, oregano, onion and garlic powder.
  2. Cover and cook on low for 4-6 hours or until heated through and cheese is melted. Serve with bread. Yield: 4 cups.
Originally published as Cheesy Pizza Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p35

Reviews for Slow-Cooker Pizza Fondue

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2015

"This was a big hit at our New Year's Eve party, but I am only rating this one a four star because it needs more if a kick, a bit more liquid (way too thick) and as already mentioned less cooking time. I expected the cheese to melt.. it doesn't. Nonetheless, the crowd finished the pot, and I will make it again. When I do, I think I will add some Hot & Spicy V8 juice to add more kick. This volunteer field editor rates this a four star with the potential of being a five star with a little tweaking."

MY REVIEW
Reviewed Apr. 12, 2013

"I only gave it 4 stars because the cooking time is way off. Done after 2 hours for sure! Don't leave it too long otherwise it will start burning! Also, I did not have dried minced onion on hand so I used 1/4 tsp onion powder instead. Really very tasty.

~ Theresa"

MY REVIEW
Reviewed Feb. 3, 2012

"I took this to a church fellowship and it was a big hit! I followed the recipe exactly and I really don't think it needed any changes."

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