Rye Bread Party Pizzas

Total Time

Prep/Total Time: 30 min.


3 dozen

Updated: Dec. 13, 2023
With the irresistible combination of creamy cheese and lightly seasoned meat on crispy toast, these snacks get cleared away quickly. —Carolyn Snow, Sedalia, Missouri
Rye Bread Party Pizzas Recipe photo by Taste of Home


  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 1 pound Velveeta, cubed
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) snack rye bread
  • Thinly sliced green onions, optional


  1. In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1-2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets.
  2. Freeze pizzas or bake at 350° until heated through, 10-15 minutes. If desired, top with green onions.
  3. To use frozen pizzas: Bake at 350° until heated through, 15-20 minutes.

Rye Bread Pizza Tips

When should you serve rye bread pizzas?

These mini rye bread pizza bites are perfect for serving at a party, holiday gathering or any other time you’re feeling snack-y! Serve them on their own or with other top party appetizers.

How can you adjust the spice level of rye bread pizzas?

To make this recipe spicier, swap in spicy Italian sausage for the plain stuff. Or, sprinkle finished rye bread pizzas with red pepper flakes or finely diced jalapenos. For more, take a peek at these spicy appetizers.

How else can you cook rye bread pizzas?

Although the recipe calls for rye bread pizzas to be baked, you can also toss them into a toaster oven or a preheated air fryer until crisp. Learn more in our ultimate guide to air fryers. —Katie Bandurski, Associate Editor

Nutrition Facts

2 mini pizzas: 234 calories, 13g fat (6g saturated fat), 39mg cholesterol, 792mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 14g protein.