BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 27 2012

Tailgating - Pizza Fondue

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    1/2 pound ground beef
    1 cup chopped fresh mushrooms
    1 medium onion, chopped
    1 garlic clove, minced
    1 tablespoon cornstarch
    1-1/2 teaspoons fennel seed
    1-1/2 teaspoons dried oregano
    1/4 teaspoon garlic powder
    2 cans (15 ounces each) pizza sauce
    2-1/2 cups (10 ounces) shredded cheddar cheese
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    2 tablespoons chopped ripe olives
    Breadsticks, bagel chips, baked pita chips and/or tortilla chips

In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cornstarch, fennel, oregano and garlic powder until blended. Stir in pizza sauce.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Gradually stir in cheeses until melted. Stir in olives. Keep warm.
Serve with breadsticks, bagel chips, pita chips and/or tortilla chips