Pumpernickel cocktail bread, two ways:
Little Pizzas
1 loaf pumpernickel bread
1 lb. velvetta cheese, cubed
Parmesan cheese
1 lb. sausage
1 tbsp. worchestershire sauce
1 jar spaghetti sauce
Preheat oven to 350 degrees. In a skillet, crumble & brown sausage until done. Add worchestershire and velvetta, mixing together over low heat until cheese melts. Lay bread in single layer on baking sheet and spread a little of the sausage mixture on each piece of bread, then top each with a spoon of sauce and a sprinkling of parmesan. Bake for 10 - 12 minutes. Enjoy!
Spicy Cheese Spread
8 oz. sharp cheddar cheese, shredded
6 oz. cream cheese, room temperature
1 jar (7-1/2 oz) pickled jalapenos, drained & chopped
1 tsp. ground cumin
3/4 tsp. garlic powder
Pumpernickel cocktail bread
Combine all ingredients in a bowl and mix well until smooth. Chill, covered, for 1 hour. Serve with pumpernickel bread slices.
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