|
Enjoy this recipe from Classic Crockpot Recipes.
Submitted by: Mia Rossi from Charlotte, NC
0.75-oz. pkg. garlic & herb salad dressing mix
16-oz. container sour cream
1 c. ricotta cheese
1/2 c. sliced pepperoni, chopped
1 c. shredded mozzarella cheese, divided
1 loaf Italian bread, sliced and cut into bite-size pieces
In a small bowl, combine salad dressing mix, sour cream, ricotta cheese,
pepperoni and 3/4 cup mozzarella cheese. Spoon into a lightly greased
3-quart crockpot. Sprinkle reserved mozzarella cheese on top. Cover and
cook on low setting for 2 to 3 hours, until bubbly and cheese is melted.
Stir well; serve warm with bread pieces. Serves 6. | |
|
|
In a small bowl, combine salad dressing mix, sour cream, ricotta cheese,
pepperoni and 3/4 cup mozzarella cheese. Spoon into a lightly greased
3-quart crockpot. Sprinkle reserved mozzarella cheese on top. Cover and
cook on low setting for 2 to 3 hours, until bubbly and cheese is melted.
Stir well; serve warm with bread pieces. Serves 6. |
|
|