xiaoxl/recipe_data huggingface dataset:
Chili-Roasted Kale
Category: side-dish
By SJRJA

This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture!

Ingredients:
4 cups kale, washed and stems removed
1 tablespoon extra-virgin olive oil
1 tablespoon chili powder
½ teaspoon kosher salt

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 70.1
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 7.8 g
Sugars: 0.1 g
Dietary fiber: 2 g
Protein: 2.5 g
Sodium: 288.9 mg
Swedish Kroppkakor


Ingredients:
potatoes, egg, all-purpose flour, bacon, onion, whole allspice

Directions:
Mash the potatoes.
Stir in egg and flour making a smooth dough.
Fry onion and bacon in some butter.
Add allspice or white pepper to taste, set aside.
Shape the dough into a log with floured hands cut into 12 pieces.
Make a little pocket and fill with about 1 tablespoon of filling.
Close and shape into a ball.
Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
kakorna will sink and when they have floated to the top they are ready.
Serve with a thin béchamel sauce or melted butter.
A must is lingonsylt.
Raisin Bread-Banana Sandwich


Ingredients:
honey, cream cheese, banana

Directions:
whisk together honey and cream cheese; spread on one side of each slice of bread.
arrange banana slices in a single layer on 2 slices of bread and top with the other 2 slices.
half and serve.
Italian Brunch Casserole


Ingredients:
sweet Italian sausage links, green onions, zucchini, salt, pepper, sharp cheddar cheese, eggs, milk

Directions:
Remove and discard casings from sausage.
Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet.
Sauté 4 minutes or until vegetables are tender.
Stir in roasted bell peppers.
Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish.
Top with half each of the sausage mixture and cheese.
Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk.
Pour egg mixture over bread.
Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot.
Reindeer Munch
Category: appetizers-and-snacks
By Melinda Johnson

Easy and fun to make this snack with the kids. Ideal replacement to the cookies for Santa!

Ingredients:
2 cups crispy rice cereal squares (such as Rice Chex®)
2 cups thin pretzel sticks
1 cup cocktail peanuts
1 cup candy-coated milk chocolate pieces (such as M&M's®)
1 (12 ounce) package white vanilla baking chips

Directions:
Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl. Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 12 cups reindeer munch

Calories: 174
Fat: 9.9 g
Saturated fat: 4.5 g
Carbohydrates: 18.8 g
Sugars: 13.9 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 4.2 mg
Sodium: 187.6 mg
Crock Pot Macaroni and Cheese


Ingredients:
elbow macaroni, evaporated milk, milk, eggs, cheddar cheese, salt, pepper

Directions:
Coat crock pot with cooking spray., In a large bowl beat eggs with evaporated milk, and milk., Mix in pasta and all cheese except about 1/2 cup., Put mixture in slow cooker and sprinkle remaining cheese on top., Cook on low for 6 hours., Do not lift lid or stir!
Cheesecake With Minted Blackberries


Ingredients:
unsalted butter, light brown sugar, all-purpose flour, cream cheese, sugar, all-purpose flour, half-and-half, eggs, blackberries, sugar, mint, fresh lemon juice

Directions:
For the Crust:  Preheat oven to 350 degrees with rack in the middle.  Line a 9-inch square baking pan with 2 criss-crossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.  Beat together butter and brown sugar with an electric mixer until light and fluffy.  Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.  Press onto bottom of baking pan with floured fingers.  Bake just until a shade darker and edges begin to pull away from pan, 20-30 minutes.  Cool crust completely in pan.
For the filling and Bake:  Reduce oven temperature to 325 degrees.  Beat together cream cheese, sugar and flour with cleaned beaters at medium speed until smooth, about 1-2 minutes.  Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated.  Pour filling in crust.  Bake in a hot water bath until set 1 1/2 inches from edge, but center is still wobbly, 40-45 minutes.  (Center will set as it cools]  Transfer pan to rack and cool completely, about 2 hours.  Chill, uncovered, at least 2 hours.
Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.  Top each serving with Mnted Blackberries.
For the Minted Blackberries:.
Stir together all ingredients in a bowl or airtight container and let macerate at room temperature for 30 minutes.  Blackberries can be chilled after macerating for up to 2 hours.
Candy Cane Kiss Cookies
Category: desserts
By mrsdrwilliams

Like a peanut butter blossom only this one is a sugar cookie with a candy cane kiss in the center. Store in an airtight container.

Ingredients:
1 (17.5 ounce) pouch sugar cookie mix
¾ cup all-purpose flour
½ cup butter
1  egg
⅓ cup white sugar
34  white chocolate kisses with candy cane stripes (such as Hershey's®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine cookie mix, flour, butter, and egg in a mixing bowl. Mix until well blended. Pour sugar into a shallow dish. Roll dough into 1-inch balls; roll each in sugar. Place on ungreased cookie sheets. Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove cookies from the oven. Press a candy cane kiss in the center of each warm cookie. Let cool completely, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 34 cookies

Calories: 116.4
Fat: 5 g
Saturated fat: 2.9 g
Carbohydrates: 16.8 g
Sugars: 10.9 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 12.2 mg
Sodium: 57.1 mg
Coconut Cream Pie


Ingredients:
flour, flour, sugar, sugar, salt, milk, eggs, butter, vanilla, rum, Bourbon, unsweetened dried shredded coconut, unsweetened dried shredded coconut

Directions:
(I use the Crisco pie shell recipe].
Preheat oven to 350*.
Combine flour, 1/2 c sugar, and salt. set aside.
Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop]. Blend in vanilla, butter and rum (or bourbon]. Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed.  Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
**CUT with a knife dipped in warm water for ea. slice.
10 Minute Tvp Tacos


Ingredients:
water, soy sauce, olive oil, salsa, flour tortillas

Directions:
In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
Add oil and soy sauce, then peppers and taco seasoning, stirring well.
Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.
Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings.
Asparagus Soup
Category: soups-stews-and-chili
By Pyromommy

Velvety asparagus soup, lovely green color, great with crunchy rolls.  My friend gave me this recipe, it originally used chicken broth.  When my daughter became vegetarian, I modified it with vegetable broth instead!  It also doubles easily.  This soup will tempt even asparagus haters!

Ingredients:
1  onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk

Directions:
Microwave onion and butter on HIGH for 2 minutes.  Add asparagus, vegetable broth, garlic powder and white pepper.  Microwave, covered, on HIGH for 10 to 12 minutes.  Puree in blender. Return mixture to microwave safe dish, stir in milk and microwave until heated through.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 118.5
Fat: 6.8 g
Saturated fat: 4.1 g
Carbohydrates: 11.2 g
Sugars: 6.9 g
Dietary fiber: 2.9 g
Protein: 5.2 g
Cholesterol: 18.3 mg
Sodium: 197.9 mg
Tuna Treats for Cats


Ingredients:
tuna in water, cornmeal, whole wheat flour

Directions:
Preheat oven to 350 degrees F. Chop up the egg whites and mix with all the other ingredients, including the water from the tuna.
Press into a ball, then flatten the dough onto a greased cookie sheet.
Cut the dough into bite-size pieces for cats. Bake for 20 minutes; cool slightly.
Your cat will like these best served warm.
Yogurt-Orange Muffins


Ingredients:
unbleached all-purpose flour, sugar, baking powder, baking soda, salt, nutmeg, ground cloves, orange zest, plain low-fat yogurt, eggs, vanilla extract

Directions:
In a big mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cloves.
Add in the orange zest; stir to combine.
In another bowl, whisk the yogurt, oil, eggs, and vanilla together.
Add yogurt mixture to the dry ingredients; fold in just until moistened (don't overmix].
Pour batter evenly into 12 buttered or greased (with non-stick cooking spray] muffin tins.
Bake at 400° for 25 minutes or until pick comes out clean.
Dilled Corn and Peas


Ingredients:
corn kernels, water, butter, dill weed, salt, pepper

Directions:
Place peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender.
Drain. Add butter, dill, salt and pepper; toss to coat.
NOTE: Peas and corn may be fresh or frozen.
Creamy  Macaroni and Cheese


Ingredients:
half-and-half, cornstarch, prepared mustard, sharp cheddar cheese, macaroni, monterey jack cheese, chili powder, fresh onion

Directions:
Mix cornsartch with a little of the milk till desolved.
In Large saucepan or dutch oven, add remaining milk, and cornstarch mixture and  mustard.
Stir and cook over med heat to a boil, reduce heat and simmer 1 minute.
Remove from heat.
Stir in shredded cheddar cheese and stir until melted.
Stir in cooked macaroni noodles.
Stir in cubed monterey Jack cheese
Optional additions:
Sprinkle individual servings with chili powder and garlic salt.
Top with fresh chopped onions.
Cheesy Beef Noodles


Ingredients:
ground beef, tomato sauce, sharp cheddar cheese

Directions:
Brown and drain ground beef., Cook and drain noodles., Mix ground beef, tomato sauce and taco seasoning., Spread noodles in the bottom of a 9x13 pan., Spread beef mixture over noodles.  Mix slightly., Cover with cheese., Bake 350 for about 20 minutes until heated though and cheese is melted.
Stromboli Wraps


Ingredients:
burrito-size flour tortillas, butter, margarine, parmesan cheese, provolone cheese, ham, roasted sweet peppers, mozzarella cheese

Directions:
Preheat oven to 400º.
Lightly spread one side of each tortilla with butter.
Sprinkle with 1 tablespoon parmesan.
Arrange 1/4 each of provolone, salami, ham and bell peppers over center of tortillas, leaving a border around edges.
Sprinkle each tortilla with 1/4 of the mozzarella.
Fold up wrap style.
Place seam side down on non-stick baking sheet.
Brush with remaining butter; sprinkle with remaining parmesan.
Bake 12-15 minutes or until golden brown.
Slice each stromboli on the diagonal.
Serve with heated sauce.
Country Spare Ribs With Depression Sauce


Ingredients:
pork, water, salt, ketchup, horseradish, dry mustard, prepared mustard, ground black pepper

Directions:
Mix all ingredients except pork.
Par boil ribs for 20 minutes in large pot.
Drain and place in hotel pan or baking dish.
cover ribs with sauce, bake covered for 30 min                                 Uncover and bake for 30 min at 350 degrees.
Easy Crock Pot Ham & Lima Bean Soup


Ingredients:
onion, potatoes, lima beans, ham, chicken broth, pepper, salt, thyme, marjoram, fresh basil leaf

Directions:
Put everything into crock pot & stir.
Cook on low 4-6 hours.
At serving time you can use a potato masher, slotted spoon or a fork (if you want to do it right in the serving bowl] to mash up some of the potatoes and thicken the soup a bit.
Kiki's Chicken and Bean Enchiladas


Ingredients:
flour tortillas, cheddar cheese, lettuce, chopped tomato, black olives, sour cream

Directions:
Pour 1/4 of the enchilada sauce into a shallow bowl.  One at a time, dip a tortilla in the sauce, making sure each side is wet. Transfer to a plate and fill the center of each tortilla with a handful of  chicken and then 3 tablespoons of beans.  Sprinkle with some cheese and roll up.  Lay the tortilla seam side down in a shallow baking pan.  Repeat the process until all eight are in the pan.  Pour the remaining enchilada sauce over the rolled tortillas and then sprinkle with the remaining cheese.  Bake at 350 for 20 minutes or until the cheese melts.
Garnish with lettuce, tomatoes, olives and sour cream and serve.
Indian Pancake Syrup


Ingredients:
water, fenugreek seeds, honey, stevia

Directions:
Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
Strain into a bowl and stir in honey and stevia.
Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.
Kasbah Bites


Ingredients:
ground chicken, ground turkey, onion, brown rice, frozen green pea, honey, cumin, ground cloves, cinnamon, phyllo pastry, butter

Directions:
Brown the ground chicken/turkey on a lightly oiled skillet, remove when browned.
Brown the onions, turn heat down to medium.
Add cooked rice, mix.
Return the chicken to the pan& add the peas, then the almonds.
Mix the honey& balsamic vinegar, stir well, add spices, stir again.
Pour this over the chicken mixture, stir well cook 3 minutes longer and remove from heat.
Melt butter in a small saucepan.
Remove 3 sheets of phyllo pastry and lay them flat with the narrow end toward you (cover the remaining Phyllo with a damp towel].
Flip up 2 sheets of Phyllo and lightly paint the bottom layer with butter, flip the next sheet down and paint it with butter, then the remaining sheet and again paine it with butter.
Cut the 3 layer sheet into 6 long strips (I use a cleaned edge of the phyllo box to keep the cuts straight].
Put a generous tbsp of the chicken mixture on a corner of a strip nearest to you.
Fold the corner with the filling on it up and to the right to form a small triangle, now continue to work your way up the strip by flipping and folding until you reach the top.
Paint the outside lightly with butter and place on a cookie sheet.
Continue until all the mixture and Phyllo are used.
Bake at 350F for apprx 15-20 minutes turning them once during the baking.
Serve Hot.
Your other option is to freeze them unbaked.
Place a single layer of"Bites" on a cookie sheet and freeze them, remove from cookie sheet and place them in single layers with plastic wrap between layers.
Bake from frozen state 350F oven for 20 minutes, turning them once or until they are golden on both sides.
Grilled Sea Scallop and Shiitake Skewers
Category: seafood
By Soup Loving Nicole

Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.

Ingredients:
7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

Directions:
Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat. Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat. Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 298.8
Fat: 14.6 g
Saturated fat: 1.9 g
Carbohydrates: 10.7 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 30.4 g
Cholesterol: 68.5 mg
Sodium: 736.7 mg
Delicious Marble Bars


Ingredients:
peanut butter, butter, light brown sugar, sugar, eggs, vanilla, flour, baking powder, salt, chocolate chips

Directions:
In a large bowl, combine peanut butter, butter, light brown sugar and sugar; beat uintil creamy.
Add the eggs and vanilla.
Combine the dry ingredients and blend into the peanut butter mixture.
Spread into a greased 9 X 13 inch pan.
Sprinkle chocolate chips on top.
Bake for 5 minutes  at 350 degrees, remove from oven and run a knife through to marbleize.
Return to oven for an additional 20-25 minutes.
Oriental Baked Chicken


Ingredients:
vinegar, soy sauce, brown sugar, ground ginger, garlic powder, chicken parts

Directions:
Combine all except chicken., In a 3 quart casserole, arrange chicken pieces., Bake at 375 for 30 minutes., Spoon off fat., Spoon soup mixture over chicken., Bake 30 minutes or til juices run clear., Stir sauce., Serve with rice if desired., If desired remove skin before cooking.
Mississippi Tea Cakes
Category: desserts
By prissycat

This is my mother's recipe, her mother's recipe, and so on...  Basic, simple, down-home and delicious!! My grandmother's advice is to enjoy warm with a big glass of ice-cold milk!!!  Poor folks' heaven!!!

Ingredients:
½ cup butter, softened
1 cup white sugar
1  egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 72.5
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 11 g
Sugars: 5.7 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 12 mg
Sodium: 53.1 mg
String/Green Beans W/Ginger and Garlic


Ingredients:
salt, string beans, fresh ginger, garlic cloves

Directions:
Bring a large pot of salted water to a boil.
Fill a large bowl with ice water.
Working in two batches, boil beans until just tender but still crisp and bright green.
Start testing after 4 minutes or so, being careful not to overcook.
When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.].
When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
Sprinkle with salt, and remove to a serving dish.
Repeat with remaining oil, beans, ginger and garlic. Serve.
Dried Apricot and Pumpkin Jam


Ingredients:
water, pumpkin, lemon juice, sugar

Directions:
Soak the apricots overnight in 500 ml of water.
The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
Pour in the soaked apricots and water and cook for a further 10 minutes.
Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
Bottle and seal.
Tasty Baked Mac n Cheese
Category: main-dish
By Eva Maria

I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!

Ingredients:
1 (16 ounce) package elbow macaroni
½ teaspoon salt
¾ cup butter, softened - divided
1 cup sour cream
1 tablespoon cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1  egg yolk
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground cayenne pepper
1 cup milk
1 (8 ounce) package shredded mild Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta. Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture. Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole. Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 455.4
Fat: 29.7 g
Saturated fat: 18.4 g
Carbohydrates: 31.3 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 16 g
Cholesterol: 98.2 mg
Sodium: 532.4 mg
Pizza Stuffed Peppers


Ingredients:
sweet peppers, hot sausage, pineapple chunks, lowfat mozzarella cheese, fresh mozzarella balls

Directions:
Put fresh peppers (top cut off and seeds cleaned out] into a pot of boiling water for 2 minutes.
Spray small pan, line peppers in the bottom.
Add a spoonful of sauce, then layer one row of each topping (the toppings we used were optional- you can fill with whatever your favorite toppings are, a spoon of sauce, and thin layer of cheese.
Add second layer and top with slice of fresh mozzarella. Top with mini pepperoni for style if wished.
Bake in oven about 20 minutes at 350* so all toppings are heated through.