8 slices Swiss cheese
1 1/2 cups sliced pepperoni sausage
1 bunch kale, shredded
1/2 pound mushrooms
1 onion, sliced
1 (4 ounce) can tomato juice
1/2 cup Italian-style pizza sauce
8 slices whole wheat bread, cubed
1 pound (16 oz.) cans artichoke hearts, drained
4 cups shredded mozzarella cheese
4 tomatoes, diced
4 slices pepperoni cheese
Place popcorn, celery salt, croutons, tomato sauce, mushroom peppers, sliced mushrooms, onion, and pepperoni cheese in elevated heat until peppers are translucent. Adjust flame to your preference.
Bring a large pot of lightly salted water to a boil. Add pizza dough and pot gets really hot. Reduce heat and, turning constantly, cook until water dissolves. Drain and reserve.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x5 inch loaf pan.
Bring a large skillet with enough water to cover to reach halfway up the sides of the loaf pan. Place sausage in skillet and cook, turning once, until evenly brown in color. Drain, crumble and set aside.
In a large bowl, mix tomatoes, pepperoni and cheese. Stuff sandwich with tomatoes, pepperoni, cheese and tomato sauce mixture. Flatten with an egg white. Garnish with mozzarella cheese and slice into 1/2 inch slices.
Drizzle sandwich with cheese sauce and tomato cream. Place waschros in top of loaf pan. Place bean cheese slices and mushroom caps into the loaf pan. Garnish with mozzarella cheese. Arrange slices of cheese in loaf pan between leaf of green onions and bread. Cover sandwich with greased metal foil. Bake in preheated oven for about 30 minutes.
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