Tuesday, January 28, 2014

Crock Pot Pizza Fondue

Another great recipe for a Party!
This is an adaptation  of a recipe from Better Homes and Gardens.

4 oz. bulk Italian Sausage (Vegetarian version with Gimme Lean bulk sausage)
1 small Onion, finely diced
1 Garlic Clove , minced
1 (30 oz.) jar of your favorite Marinara Sauce
1 C sliced fresh Mushrooms
2/3 C chopped Pepperoni Sausage (Vegetarian version is available)
1 tsp dried crushed Oregano
1/2 C sliced Black Olives
1/4 C chopped Green Bell Pepper

Options for dipping:

Focaccia Bread
Italian bread, cubed
Cubed mozzarella or Provolone Cheese
Cherry Tomatoes
Cooked Tortellini or Ravioli

In a large skillet, saute the Sausage, Onion and Garlic until Sausage is browned. Use 2 TBS of olive oil when using Gimme Lean Bulk Sausage.
In a 4 quart slow cooker, combine Marinara Sauce, Mushrooms, Pepperoni, Oregano, Mix well.
Cook on low for 3 hours.
Add Olives and Bell Pepper.
Cover and cook for 15 minutes more.

Serve dippers with Fondue Forks or Skewers made from Rosemary Branches.
We have a lot of large Rosemary Bushes and we use the branches for skewers.

Peace in the Kitchen!

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