Ingredients for Mini Party Pizzas
An Old Snack Rediscovered
Old recipes have a way of getting lost in a file or stuffed inside a cookbook. Or just plain overlooked for years. Then they reappear, as one did for me this week, quite by surprise. I was reading about a Reuben-style appetizer, that could be made on mini-rye bread. It really sounded good for a holiday or Super Bowl party snack.
But it also reminded me of one I made on in the 60s: Mini Party Pizzas. I’ve not eaten them in years. I couldn’t even find my recipe, which didn’t surprise me since I’ve moved several times since I last made the tasty, little rye rounds with pizza fixin’s.
But nothing is ever lost on the Internet, so a search produced a number of recipes like my old favorite. It’s really easy to make and freezes well for a speedy snack. If you don’t like rye, Whole Foods carries a cocktail bread that’s made with whole grain sourdough.
Hmm. . . Provel vs. Velveeta
I’m not a Velveeta fan, so I’ve been considering other options. For a St. Louis version, I’m wondering if the recipe would work with Provel rather than Velveeta? I don’t see why not. If anyone has tried Provel, or any other cheese that you’d recommend on these party pizzas, give me a holler. No rush. I’m not making another batch anytime soon; I have 70 in the freezer—well, maybe a few less than that by now.
I used a medium sausage, but a hot variety would give a little more bite.
Chunk the Velvetta for easier melting.
Ready for the oven or to be frozen and cooked later.
Mini Party Pizzas
Ingredients:
- 2 lb. seasoned pork sausage
- 2 Tbs. ketchup
- 1⁄2 tsp oregano or Italian seasoning (opt.)
- 16-oz. Velveeta cheese
- 1 tsp. Worcestershire sauce or A-1
- garlic powder
- Jar of pizza sauce
- Parmesan cheese
- 2 pkgs. cocktail party rye bread (light, not dark rye
Directions:
