- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 818
- Total Fat
- 52 g
- Saturated Fat
- 25 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 125 mg
- Sodium
- 2078 mg
What’s not to love? Cheese sauce and pepperoni. When I tested this out, I couldn’t keep my hands off it. Your family will love it! Get those pepperonis crispy; it adds great texture!
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 818
- Total Fat
- 52 g
- Saturated Fat
- 25 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 125 mg
- Sodium
- 2078 mg
Ingredients
Homemade Breadsticks:
Pizza Fundue:
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Directions
- For the breadsticks: Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
- Roll out the pizza dough and slice into 12 strips; place on the lined sheet pan. Brush the entire surface of the dough with butter and sprinkle with the garlic salt. Bake until slightly golden, 15 to 20 minutes.
- For the pizza fundue: Stir together the milk and cornstarch into a slurry in a medium saucepan. Bring to a light simmer, then turn down the heat until it is no longer simmering. Add the mozzarella, American cheese and garlic. Whisk over very low heat until very smooth and no longer stringy. (Do not simmer!) Season to taste with salt.
- Pour into a 10-inch braiser or skillet. Let cool for about 15 minutes. Set the oven to broil with a rack on the lower position.
- Gently spoon on the pizza sauce so it lays nicely on the fondue. Sprinkle the Italian seasoning directly on the sauce. Top the entire area with the pepperoni. Place on the lowest rack and broil until the pepperoni starts to char and turn into little cups, 3 to 4 minutes.
- Let cool slightly, then serve with the breadsticks, steamed broccoli, mushrooms and Italian sausage.
Cook’s Note
Roast the mushrooms at 400 degrees F for 18 to 20 minutes.
