1 (1 ounce) square Italian cheese
6 ounces sliced pepperoni sausage
1 (1 ounce) square processed cheese foods, diced
1 cup grated Romano cheese
1 (8 ounce) can diced tomatoes with green chile peppers
2 (16 ounce) cans whole corn kernels
1 (8 ounce) can sliced mushrooms
1/2 cup minced fresh parsley
1 small onion, chopped
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
Spread 1/8 of the Italian cheese over bottom of prepared dish. Top with remaining Italian cheese.
Trim the pepperoni sausage coverage, leaving a 2 inch margin of cheese. Spread the sausage over the top, creating a sausage grid.
To Set Up: Combine the cheese with peppers, tomatoes with green chile peppers, whole corn, mushrooms and parsley in a bowl or small saucepan. Mix well.
Bake in preheated oven for 9-10 minutes, until cheese is bubbly. Drizzle with salsa and sprinkle with pepperoni hot pepper sauce. Serve in large bowls with toothpicks.
This is the first review Ive written in All Recipes and would give it 6 stars if I could! I made this dish with a reduced fat diet and it turned out pretty good (my first fat free recipe and would do it again). I used leftover pasta from a pasta dinner and it turned out great (next time I may add more pasta). I used fat-free sour cream and mayo and skipped the nuts, added a few veggies and mayo and still used the nuts, added a little garlic to veggies and didn't use the sour cream. I could see doing this over spaghetti squash or zucchini, but that would be a too bland of a dish. I enjoyed this recipe and will definitely be making it over spaghetti squash again!
⭐ ⭐ ⭐ ⭐ ⭐