St. Mark & St. Marcellian Roman Pizza Melt

Ready for a fun & fast dinner? This is it! My children ask for this on their birthdays. Serve with French bread or breadsticks and or with a Caesar salad! Read to your children about St. Mark & St. Marcellian here!

You can almost hear the Roman street traffic wafting through the open balcony doors as you make St. Mark & St. Marcellian Roman Pizza Melt! Who needs to travel?!

After you have beat the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread it evenly in a lightly buttered 9 or 10 inch pie plate or quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni and green onions. Hold the cheese until after you bake at 350 degrees for 10 minutes.

Top with cheese.

I am leaving some of the dish without any cheese for my daughter who is lactose intolerant, so everybody will have something to eat and be happy! Bake 5 additional minutes or until the cheese is melted.

Serve warm with soft bread sticks or slices of French or Italian bread. Prepare for smiles – oh, and while your family is so happy, have one of the children read about St. Mark & St. Marcellian at the table.

St. Mark and St. Marcellian Roman Pizza Melt

Serves six.

Feast Day: June 18th

You will need a pie plate or quiche dish.

Ingredients:

8 oz cream cheese

1/2 c. sour cream

1 t. oregano leaves or ½ t. ground oregano

1/2 t. garlic powder

1/2 t. red cayenne pepper

1/2 c. pizza sauce*

1/2 c. chopped pepperoni

1/4 c. sliced green onions

1/2 c. shredded Mozzarella

Beat cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9 or 10 inch pie plate or quiche dish. Spread pizza sauce over. Sprinkle with pepperoni and green onion. Bake at 350 degrees for 10 minutes. Top with cheese and then bake 5 additional minutes or until the cheese is melted. Serve warm with soft bread sticks or slices of French bread. Serves 6-8.

*Easy & Fast Pizza Sauce (In my new Building the Family II cookbook)

This is easy, delicious and fast. I make it to avoid the soybean oil my children are allergic to in purchased sauce. This tastes so much better! I use organic, but just do the best you are able. Cutting out the soybean/vegetable oil is a great start!

Ingredients:

3 T. Olive Oil

2-3 Garlic Cloves, minced

1 (15 oz.) can Organic Tomato Sauce

1 (6 oz.) can Organic Tomato Paste

2 t. Dried Oregano Leaves

2 t. Dried Basil Leaves

3 ½ T. Dark Brown Pure Cane Sugar (if you only have light brown sugar its OK to use)

½ t. Salt

¼ t. Pepper

Mince the garlic. In a large sauce pan, heat the olive oil over Medium Hi heat. Add the minced garlic and stir around for about 45 seconds. (Do not allow to brown, you are just releasing the flavor.) Take off the heat. Add the tomato sauce and paste, stirring to combine. Reduce the heat to Low because it starts to bubble!

Add the rest of the ingredients and stir to combine. With heat on Low, put a lid on the pan, allowing it to simmer for 10 minutes or more. This may be made in advance and reheated. It keeps about a week in the refrigerator.

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