PIZZA SUPREME DIP

OPT FOR A HEAVY OVEN-SAFE SKILLET FOR THIS PIZZA-INSPIRED DIP. THE HEAVIER THE SKILLET, THE LONGER IT WILL MAINTAIN ITS HEAT AND KEEP THE DIP WARM AND DELICIOUS.

START TO FINISH 35 minutes

• 8 oz. bulk Italian sausage
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 15-oz. can pizza sauce
• 1 cup thinly sliced, cooked turkey pepperoni or mini pepperoni, or chopped Canadian-style bacon
• 1 cup coarsely chopped fresh portobello or cremini mushrooms
• ½ cup coarsely chopped green sweet pepper
• ¼ cup sliced pitted ripe olives
• ¾ cup shredded four-cheese pizza cheese (3 oz.)
• 1 recipe Pizza Chips, bagel chips, and/or toasted baguette-style French bread slices

1. Preheat broiler. In a generously greased medium oven-going skillet, cook sausage, onion, and garlic over medium-high heat until sausage is browned. Drain off fat.

2. Stir in pizza sauce, pepperoni, mushrooms, sweet pepper, and olives. Cook over medium heat until bubbly, stirring occasionally. Top with cheese.

3. Broil 3 to 4 inches from the heat 2 to 3 minutes or just until cheese starts to brown. Serve with Pizza Chips. MAKES 16 SERVINGS.

PIZZA CHIPS Preheat broiler. Stack four 8-inch pizza crusts (such as Boboli brand); cut stack into eight wedges. Arrange wedges in a single layer on an extra-large baking sheet. Broil 4 inches from the heat 4 minutes or until wedges are lightly toasted, turning once. Cool. Makes 32 chips.

Slow Cooker Directions Prepare as directed in Step 1, using any medium skillet to cook sausage mixture. Stir in pizza sauce, pepperoni, mushrooms, sweet pepper, and olives. Transfer pepperoni mixture to a 1½-quart slow cooker. Sprinkle with cheese. Cover and cook on low 4 hours or on high 2 hours or until bubbly. Serve with Pizza Chips.

PER SERVING 104 cal., 7 g fat (3 g sat. fat), 24 mg chol., 337 mg sodium, 4 g carb., 1 g fiber, 6 g pro.