RECIPES USING COCKTAIL RYE BREAD RECIPES

RYE BREAD PARTY PIZZAS RECIPE | ALLRECIPES

Rye Bread Party Pizzas Recipe | Allrecipes image

Very easy little pizzas to make -- my family counts on them for New Year's Eve! This recipe uses plenty of melted cheese, a dash of Worcestershire sauce and a dash of ketchup, all mixed with beef and sausage. Perfect for preparing ahead and freezing!

Provided by DREW810

Categories Appetizers and Snacks Canapes and Crostini Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 15 servings

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 pound ground pork sausage
1 pound processed cheese food
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 (1 pound) loaf cocktail rye bread

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted.
Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.

Nutrition Facts : Calories 291.4 calories, CarbohydrateContent 3 g, CholesterolContent 63.4 mg, FatContent 24.5 g, ProteinContent 14.1 g, SaturatedFatContent 10.7 g, SodiumContent 617.6 mg, SugarContent 2.5 g

CHEESE AND SUN-DRIED TOMATO ON COCKTAIL RYE BREAD RECIPE ...

Cheese and Sun-Dried Tomato on Cocktail Rye Bread Recipe ... image

I had a few slices of cocktail rye bread left over so I threw this together. Make it as hot or as mild as you like. I forgot to take a picture of the one I made it looked so good I ate it! I made these again this time taking a picture however I used "Rug Roggebrood" snack squares (see photo) this is a very heavy almost black dense bread - the squares however want to fall apart and the flavor of the bread is too heavy it takes over the cheese and sun dried tomatoes flavor. I recommend that you stick to the light pumpernickel or even flattened 9 grain bread. I made these single layer and that works as well.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 24-36 Appetizers

Number Of Ingredients 5

Ingredients

24 pieces rye cocktail bread (approx 2x2-inch)
2 tablespoons butter (approx)
2 cups cheddar cheese, shredded or 2 cups your favorite cheese
3 teaspoons chili flakes (optional) or 3 teaspoons chili powder (optional)
1/4 cup sun-dried tomato packed in oil, drained, chopped

Steps:

Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.

Nutrition Facts : Calories 67, FatContent 4.5, SaturatedFatContent 2.7, CholesterolContent 12.4, SodiumContent 114.5, CarbohydrateContent 3.8, FiberContent 0.5, SugarContent 0.3, ProteinContent 3

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