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The first NFL draft was held in 1936.



Fast, Easy TV Football Snacks: Lineman's Mini-Pizza Recipe

An Easy Gourmet Goodie For Game Day

By Damien Andrews

My recipe for Lineman's Mini-Pizza is a real favorite on TV football days. In fact, these mini-pizzas are so good we whip some out for lunch or dinner even when there's no football on TV to watch. This is comfort food at its best. It's easy to make, tasty and even fun to eat. I have learned through experience to make sure I have enough ingredients on-hand on game day to make a second batch – to quell the cries for more from my associate armchair quarterbacks. When I bring out a pan of Lineman's Mini-Pizzas, interest in the game invariably wanes briefly – thank heavens for digital recorders and playback. Go ahead and print this TV football snack recipe out right now – because it's sure to become one of your favorites.

What you will need:

1 loaf of party rye bread (small, sliced rye bread available at grocery stores)
1 large package of sliced pepperoni
1 package of sliced mozzarella cheese
*2 tablespoons of corn meal
*The corn meal is not necessary, but it will stop the rye from sticking to the cookie sheet and also adds a tiny bit of crunch to these savory mini-pizzas. I highly recommend it.

Preheat your broiler to high heat. Open up your packages of cheese and pepperoni. Cut slices of the mozzarella cheese to a size which will just almost cover the top of one piece of party rye. Cut enough pieces so that each slice of rye gets a piece of cheese. You can also use 2-3 small pieces of cheese to get good coverage and not waste the mozzarella. Now, sprinkle the corn meal around on the cookie sheet – a light dusting is all you want. Next, layout individual slices of party rye bread on a large cookie sheet. Leave about ½" between each slice of party rye. Carefully put the cookie sheet into the broiler on the middle rack – you don’t' want the rye bread to slide around. Leave this under the broiler for about 30 seconds – do NOT toast the rye bread, just warm it up.

Remove the cookie sheet from the oven and cover each piece of rye bread with 2-5 pieces of pepperoni – depending on how much meat you like. Place the pre-cut mozzarella on top of the pepperoni. Very lightly sprinkle some oregano onto the mini-pizzas. Place the cookie sheet into the broiler on the BOTTOM RACK. Cook these for 2-3 minutes – until the cheese is melted and almost bubbly. Keep an eye on them through the broiler door to make sure they don’t burn.

Remove the cookie sheet from the broiler and use it for serving your mini-pizzas on a trivet or other surface protector. I like to sprinkle a dash of crushed red pepper on some of my slices, so having that available is a good idea. It definitely adds to the tanginess. Paper plates and/or napkins will keep the feeding frenzy neater. As always, hand wipes will be used and appreciated.


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