Pizza Rounds

Name: Pizza Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb. hamburger; 1/2 lb. sausage; diced onion; oregano; garlic powder; 4 oz. tomato sauce; 1 lb. Velveeta cheese; 1 can mushrooms; green pepper; 1 loaf French bread

Eats Now Editorial Team · Meat & Poultry

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Pizza Rounds – a delicious recipe with hamburger, sausage, onion, oregano, garlic, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. hamburger
1/2 lb. sausage
diced onion
oregano
garlic powder
4 oz. tomato sauce
1 lb. Velveeta cheese
1 can mushrooms
green pepper
1 loaf French bread

1
Chop onion, green pepper and mushrooms.
2
Brown meat with onion and green pepper.
3
Add tomato sauce, Velveeta and mushrooms.
4
Turn on low heat and stir occasionally until cheese is melted and all ingredients are heated.
5
Slice French bread into thin slices (1/2-inch) and spoon mixture on top.
6
Put on cookie sheet and freeze.
7
After frozen, put in bags for later use.
8
Bake at 350u00b0 for 10 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. hamburger, 1/2 lb. sausage, diced onion, oregano, and more.

Yes, Pizza Rounds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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