• 1 Rating

Skewer cherry tomatoes and cubed provolone cheese onto rosemary sprigs for easy dipping.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook sausage, onion, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

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  • Transfer sausage mixture to a 3-1/2- or 4-quart slow cooker. Stir in spaghetti sauce, mushrooms, pepperoni, and basil.

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  • Cover and cook on low-heat setting for 3 hours. If desired, stir in olives and/or sweet pepper; cover and cook on low-heat setting for 15 minutes more. Serve fondue with dippers, swirling pieces as you dip.

Nutrition Facts

80 calories; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 11 mg cholesterol; 361 mg sodium. 7 g carbohydrates; 1 g fiber; 4 g sugar; 3 g protein;

Reviews

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0