Ingredients
The following ingredients have 70 Servings
- 2 (1-pound packages) cocktail rye, pumpernickel or sourdough party bread (like Rubschlager or Pepperidge Farm)
- 1 tablespoon bacon drippings, butter or cooking oil
- 1-1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1-pound lean ground beef or Italian sausage
- 1-pound hot breakfast sausage (like Bob Evans, Jimmy Dean)
- 1-pound Velveeta cheese, cubed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1/2 teaspoon garlic salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning, or to taste
- Sliced green onion, to garnish, optional
- Instructions
Instruction
- Preheat oven to 300 degrees F and place bread directly on sheet pans. Bake 10-12 minutes or until lightly toasted, rotating pans halfway.
- Remove and set aside, increasing oven temperature to 350 degrees F.
- Meanwhile, heat fat in a large, deep skillet. Add onion and bell pepper and cook until tender, about 3 to 4 minutes.
- Add beef and/or sausage(s) and cook until browned, breaking up as you stir. Unless there is excess fat accumulation, do not drain.
- Stir in the cheese until melted. Add the Worcestershire sauce, ketchup, garlic salt, pepper, and Creole/Cajun seasoning, stirring regularly to prevent sticking or burning. Taste and adjust seasonings as needed.
- Top each piece of bread with about 1 tablespoon of the meat mixture. Bake at 350 degrees F for about 10-12 minutes or the cheese is until bubbly and bread is toasted. May also just pass under the broiler until browned. Serve immediately.
