Pizza Loaf

Name: Pizza Loaf
Yield: Serves 8 to 10
Ingredients: ½ c. sliced olives (optional); 1½ (6 oz.) cans tomato paste; 1½ tsp. minced onion; ½ tsp. pepper; 8 slices process cheese; 2 ripe tomatoes, thinly sliced; Butter or margarine, softened; 1 long loaf French bread (1 lb.), or 4 long Italian rolls; 1 tsp. salt; ½ tsp. orégano leaves; ½ c. grated Parmesan cheese; ¾ lb. ground beef

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Here’s a new sandwich with the pizza look and taste. Serve it to company

Ingredients

1 long loaf French bread (1 lb.), or 4 long Italian rolls
Butter or margarine

Pizza

Method

Cut bread loaf or rolls in halves lengthwise. Spread with butter.
Combine beef, Parmesan cheese, seasonings, onion, tomato paste and olives. Spread mixture on cut sides of bread loaf or rolls.
(If freezing for later use, cut each half loaf into good-size servings; wrap in foil or freezer wrap. Freeze. Defrost 116 hours in wrap.)
Place unwrappe