Dippers: Toasted bread, sliced Canadian bacon, plantain chips, steamed veggies
Pepperoni Pizza Fondue
16 ounce packagesliced pepperoni, chopped
1teaspoonItalian seasoning
1 ½cupscubed American cheese
1 ½cupgrated or cubed mozzarella cheese
½teaspoongarlic powder
2teaspoonscornstarch
½cupgrated Parmesan cheese
Dippers: Deep fried tortellini and Ravioli, toasted bread, assorted veggies
Instructions
Add ½ teaspoon each of garlic and onion powder to ⅔ cup oil.
Hollow out bread bowls, making sure not to cut through bottom of the loaves. Brush insides with seasoned oil. Cube and brush the cut-out bread as well.
For Hawaiian Pizza Fondue, toss cheeses with cornstarch. Stir in pineapple and ham. Fill bread bowls and place on baking sheet. Tent with foil. Bake 20 minutes. Remove foil and lay cubed bread pieces around bowls. Bake another 8–10 minutes. Garnish with onion and coconut.
For Pepperoni Pizza Fondue, set aside Parmesan, half the pepperoni and half the Italian seasoning. Combine all remaining ingredients and fill bread. Sprinkle with the remaining pepperoni and seasoning. Place bowls on baking sheet. Tent with foil. Bake 20 minutes. Remove foil and lay cubed bread pieces around bowls. Bake another 8–10 minutes. Garnish with Parmesan.