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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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The fact that these go from freezer to oven means less last-minute kitchen fuss...and more time to spend with guests!—Sharon Skildum, Maple Grove, Minnesota Ingredients:
1 pound ground turkey or beef |
1 pound bulk pork sausage |
1 medium onion, chopped |
1 pound mexican process cheese (velveeta), cubed |
1 tablespoon worcestershire sauce |
1 teaspoon dried oregano |
salt and pepper to taste |
1 loaf (1 pound) snack rye bread |
minced fresh parsley, optional |
Directions:
1. In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings.
2. Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving. Yield: about 4 dozen.
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