1/2 pound ground beef
8 green onions, sliced
1 small carrot, peeled and sliced
1 stalk celery, halved
1 pound lean ground beef
7 slices American cheese
1 tablespoon margarine, melted
1 tablespoon Italian-style dressing
1 small onion, peeled and sliced
1/2 pound mozzarella cheese, sliced
1/4 teaspoon salt or pepper
1/2 tablespoon balsamic vinegar
1 (6 ounce) can tomato paste
Preheat oven to 350 degrees F (175 degrees C). Place ingredients in a blender or food processor along with enough water to cover thoroughly. Process until completely combined and, stirring, puree into 12 parts.
Heat a wok or skillet over medium-high heat. Pour in enough water to cover the tomato mixture. Set aside. Reserve 4 slices of pepperoni meat for toppings using your knife, stirring occasionally.
Add cream cheese, cream of mushroom soup mix, 1 teaspoon melted margarine, Italian-style dressing and tomato paste to tomato mixture.
Bake in preheated oven for 7 to 8 minutes, or until pizza is bubbly in center. Cool completely on wire rack. Tuck into center of pepperoni/cheese sandwich.-15 to 17 hours before serving. Garnish with Parmesan cheese and serve.