Makes 2 to 3 dozen “depending on how thick you spread the cheese mixture on the rye toast.” Recipe is from Lacy Bofinger, who says the Pizza Rounds “are great to keep in the freezer to pull out for drop-by company.”
1 lb. ground beef
1 lb. Owens sausage (I use the hot kind)
Salt, to taste
Pepper, to taste
Worcestershire sauce, to taste
1 lb. Velveeta cheese, cubed
2 packs of rye bread toast squares
1. Season ground beef and sausage with salt, pepper and Worcestershire sauce. Cook meat in skillet and drain when totally cooked.
2. Place meat back in pot on low heat and add cheese until meat is completely coated. Let cool for a bit.
3. Spread mixture on top of rye bread toasts. Bake in oven at 350 degrees until bubbly.