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Brown Italian Sausage in skillet, set aside
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Heat olive oil in Rockcrok dutch oven
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Chop the onions
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Cut pepperoni slices in half
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Add onion and pressed garlic to oil and cook several minutes
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Add pepperoni and continue cooking until onion is tender
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Mix tomato soup per can directions and add to pepperoni mixture
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Add sausage to soup mixture
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Add Italian Seasoning and additional garlic if desired.
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Bring to a boil and simmer 15 minutes. Serve with Parmesan cheese sprinkled on top.
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3 cloves
Garlic, crushed
2
21 oz. Can Tomato Soup
4 oz.
Sliced Pepperoni
1/2 cup
Onion, chopped
3 cloves
Garlic, crushed
2
21 oz. Can Tomato Soup
4 oz.
Sliced Pepperoni
1/2 cup
Onion, chopped
2 T.
Olive Oil
2 T.
Pampered Chef Italian Seasoning
1 lb.
Italian Sausage
1 cup
Parmesan Cheese (Grated)
2 Qt Rockcrok
Mix-n-Chop
Garlic Press
12" Stainless Steel Nonstick Skillet
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Ham & Cheese Brunch Squares
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