Pepperoni Soup

Ingredients

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley

Directions

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

Things You'll Need:

1 pound lean ground beef
1-1/2 level teaspoons Morton's Tender Quick Salt
1 teaspoon liquid smoke
1/2 teaspoon fresh ground pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, sightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Step 1

Combine all ingredients, mixing very well, until well blended.
Divide mixture in half. Shape into slender rolls about 1-1/2 inch in diameter.

Step 2

Wrap in plastic wrap or foil.
Refrigerate overnight. Unwrap rolls and place on broiler pan with rack.

Step 3

Bake at 325 degrees for 50 to 60 minutes, or until a meat thermometer inserted in center of roll reads 160 degrees.
Store wrapped in refrigerator, to use in 3 to 5 days or freeze for later use.