User Manual

FRENCH BREAD PIZZA

Yield: 4 slices (2-3 servings each)

Preheat oven to 350°F

1½ pounds lean ground beef 1 cup chopped green onions

½ teaspoon garlic powder 1 can (4 oz) sliced jalapenos, drained

½ teaspoon salt 1 can (8 oz) tomato sauce or pizza sauce

2 loaves (8 oz each) French bread, ½ cup grated Parmesan cheese

halved lengthwise 4 cups (16 oz) shredded mozzarella cheese

1 jar (8 oz) processed cheese sauce

1 can (4 oz) mushroom stems & pieces, drained

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder

and salt.

2. Spread each bread half with cheese sauce. Top with beef mixture, mushrooms, onions and

jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses.

3. Place 2 halves on baking sheet, and bake at 350°F for 15 minutes or until cheese is melted.

4. Bake remaining 2 halves or individually wrap them in heavy-duty foil and freeze. May be frozen

for up to 3 months. Unwrap loaves and thaw on baking sheet in the refrigerator before baking.

RANCH QUESADILLAS

Yield: 2 servings

Preheat oven to 350°F

2 (9") our tortillas ½ cup shredded Monterey Jack cheese

¼ cup ranch dressing Guacamole (optional)

2 tablespoons diced green chilies, rinsed & drained Salsa (optional)

½ cup shredded cooked chicken or beef Ranch dressing for dipping (optional)

Place 1 our tortilla on baking sheet. Combine dressing, chilies, chicken, and cheese in medium

bowl. Spread mixture onto tortilla. Top with remaining our tortilla, and bake for 10 to 15

minutes or until cheese is melted. Cut into 6 wedges, and garnish with guacamole and salsa

if desired.

FRENCH DIP CRESCENTS

Yield: 8 mini sandwiches

Preheat oven to 350°F

½ pound deli roast beef, thinly sliced

4 slices provolone cheese

4 teaspoons horseradish sauce or ranch dressing

1 can (10 oz) refrigerated crescent roll dough

1 packet Au Jus Gravy mix (optional)

1. Separate crescent rolls into 8 triangles. Spread ½ teaspoon horseradish or ranch dressing on

each crescent. Top each crescent with ½ slice provolone cheese and some roast beef. Roll up

crescents and place on baking sheet.

2. Bake at 350°F for 12 minutes or until golden brown. While baking, make Au Jus according to

package directions. Serve as dipping sauce for warm crescents.