I’ve taken this to a couple of functions and it’s always well-received. And yes, it’s another Handy-Dandy Crock Pot recipe! Can you tell I love my crock pot(s)? Vary it however you like, adding pizza toppings that your family enjoys. Or if you’re a little OCD, make it exactly as it’s written. Because you just can’t go wrong with scoopable pizza.
Oh, and if you don’t have time for the crock pot, you can also make it in the microwave. I’ll post those instructions, too.
I would include the ounce size on the jar of sauce, except every time I go to the store, it seems they reduce it little by little, so who knows how much is actually in one anymore? It used to be like, 30 ounces…now it’s 20 something. Just get your average-sized jar, or those canned ones by Hunts and Del Monte are actually quite good.
1 jar spaghetti sauce
1 pound Velveeta cheese, cubed
3 oz. sliced pepperoni, cut into quarters (I like turkey pepperoni — less grease!)
1 cup shredded mozzarella cheese, divided
Stir sauce, Velveeta, pepperoni and 1/2 cup mozzarella together in crock pot. Heat on low 4 hours or so, until cheeses are melted, stirring once. Sprinkle remaining mozzarella on top about five minutes before serving. Serve with breadsticks, crackers, potato or tortilla chips.
To microwave: combine sauce, Velveeta, pepperoni and 1/2 cup mozzarella in a 2-quart glass dish. Microwave on high for approximately 8 minutes, stirring after every 2 minutes, until everything is melted together. Top with remaining cheese before serving.