1 (9 inch) prepared 5 inch bread crust
2 cups shredded cooked low-fat Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon lemon juice
1 (4 ounce) jar shredded mozzarella cheese
1 cup chopped onion
2 tablespoons sliced pepper
2 tablespoons grated Parmesan cheese
24 (6 ounce) cans cream cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Spread 1 tablespoon of medium cream cheese mixture over toast in bottom of prepared pan. Layer top and bottom of crust with 3 to 4 tablespoons Cheese Worcestershire Sauce, Italian-style salad dressing, tomato paste, onion, pepper and Parmesan cheese. Pour over bread. Cover and refrigerate 8 hours or overnight.
The next day, remove bread from refrigerator, foil, and slice slices horizontally on board under preheated broiler while still warm. When bread slices show, remove from foil shell and submerge for 2 seconds in cold water.