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Cut this recipe out of a magazine in the late 1950s. Used it a lot when the boys were growing up and had almost forgotten about it. It is now tattered and torn, but was a good recipe and worth preserving!
1 pkg roll mix (or could use frozen roll or bread dough - thoroughly thawed first , of course)
3/4 cup chopped onion
1 Tbs. butter, margarine or olive oil
2 8 oz. cans tomato sauce
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. garlic salt
1/8 tsp. pepper
1/2 lb. mozzerarella or swiss cheese
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
Follow the directions on the package to make a light dough. Let rise 30 to 60 minutes. Cook onions in butter, margarine, or olive oil: add tomato sauce, salt, oregano, garlic salt, and pepper. Roll or pat dough into four 9 or 10 inch pans. Brush with olive oil. Slice 1/2 lb. cheese (mozzarella or Swiss cheese), arrange half the slices on dough, cover with tomato mixture. Add remaining cheese and one of the following: split precooked sausages, mushrooms, salami, anchovies, or sardines. ( Those were their suggestions for toppings. I usually used pepperoni slices, or cooked hamburger. Certainly not anchovies or sardines. Gag!!) Sprinkle with parsley and Parmesan cheese. Bake in hot oven 450 for about 20 minutes. Serve hot.
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 McFamily
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