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READY IN 35 mins

Hot and Tasty Bites

Read Reviews (9)

"It wouldn't be Super Bowl without these goodies! We have a huge bash every year and these are always expected!" — CHRIS GRASS

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Original recipe makes 25 to 30 servings Change Servings

1 pound ground beef
1 pound fresh, ground spicy pork sausage
1 (16 ounce) jar process cheese sauce

1 tablespoon dried oregano
32 ounces cocktail rye bread

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a large skillet, brown the ground beef and the sausage together. Drain all the fat.
Over low heat, add the cheese and the oregano into the meat in the skillet. When the cheese is melted and all is mixed well, spread the mixture on slices of the party rye. Arrange the pieces on cookie sheets.
Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, until just browned.

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PREP 25 mins
COOK 10 mins
READY IN 35 mins

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I made these with some leftover Italian sausage and ground beef mixture I had from a lasangne. I used melted Veleveeta and left out the oregano. They were good but needed the oregano to give it a little more zip than just the meat and cheese. The cocktail rye is perfect to add a slightly sweet contrast of flavor, this gives it a little elegance and avoids the similarity to the miniature pizza type appetizer.

—JUSTCYN

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Most Helpful Critical Review

Jan 25, 2004

I halved the recipe and other than added a dash of garlic powder - I didn't change a thing BUT no one in my house liked these. I'm giving this a 2-star b/c they were still ediable. The oregano was too overpowering and everyone thought these tasted "weird." I really wanted to be the minority in my family and like these - but sadly, I had to agree w/ them. Sorry- wouldn't make these again.

—DREGINEK

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14 Ratings

Jan 25, 2004

These were really good and different. I made them for a super bowl party and they were a hit. They do need to be served while warm, because they get chewy and not too appetizing as they cool down. I would make these again.

—Tammy Christie

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Jan 25, 2004

Delicious! Everyone wanted the recipe and it was the first appetizer to be gone.

—LYNNCHOOK

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Apr 30, 2004

So good. My boyfriend loves these and would eat them every night if I would make them. Easy to freeze before parties. I use velveeta instead of jar cheese, add garlic and some Worshtishire (SP) sauce (about 1 tbs).

—JPILLAR

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Aug 18, 2005

I have used this recipe many many times. Always a hit. I prefer using Mini Fillo Shells instead of the bread. More trouble for me but easier for my guests.Thanks.

—BBerletic

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Mar 29, 2010

Remember making these years ago. These can be frozen before baking. I put the unbaked 'bites' on a lined cookied sheet, place them in the freezer until frozen, then put them in freezer zip-lock bags for later use. Better than ordering out pizza when your kids bring hungry friends home. Preheat oven 425 degrees.

—JODY4W

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Dec 23, 2005

i made a half batch of these using 1 pound of turkey sausage, 1/2 pound of velveeta cheese, and one loaf of cocktail sourdough bread. they turned out great!

—etitameh

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Nutrition

Calories
233 kcal
12%

Carbohydrates
18.1 g
6%

Cholesterol
34 mg
11%

Fat
13.4 g
21%

Fiber
2.1 g
8%

Protein
9.5 g
19%

Sodium
613 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot and Tasty Bites

Serving Size: 1/27 of a recipe
Servings Per Recipe: 27
Amount Per Serving
Calories: 233
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 5.6g 28 %
Cholesterol 34mg 11 %
Sodium 613mg 25 %
Potassium 159mg 4 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 2.1g 8 %
Protein 9.5g 19 %
** Sugars 2.4g
Vitamin A 2 %
Vitamin C 1 %
Calcium 11 %
Iron 15 %
** Thiamin 24 %
** Niacin 26 %
** Vitamin B6 6 %
** Magnesium 6 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.