Unroll 1 tube (11 oz) refrigerated Crusty French Loaf. Sprinkle with two kinds of cheese. ¾-1 C of each: mozzarella, cheddar, monteray jack, Swiss, etc. (4 oz = 1 C. ¾ C really is sufficient.) Top with two kinds of meat, 4 oz each: ham, salami, etc. Roll up. Bake at 350 on an ungreased sheet for about 30 minutes. If the crust is nice and golden, but the dough is not done, cover with a sheet of foil and continue cooking.
MINI SAUSAGE PIZZAS
1 pound bulk pork sausage
2 jars (5 oz each) sharp American cheese spread <glass jars for stuffing celery>
¼ C softened butter or marg.
1/8 to ¼ tp cayenne pepper
12 English muffins, split
Cook sausage over medium heat until no longer pink. Drain well. In a small mixing bowl, beat the cheese, butter and cayenne. Stir in the sausage. Spread onto cut sides of muffins.
Wrap individually and freeze for up to 2 months. Or place on a baking sheet and bake at 425 for 10 minutes or until golden brown and bubbly.