FRENCH BATON

• 4 OUNCES CHEDDAR CHEESE (SHREDDED) DIVIDED

• 4 OUNCES MOZZARELLA CHEESE (SHREDDED) DIVIDED
• ½ CUP MARGARINE
• ½ CUP VADALIA ONION (FINELY CHOPPED)
• 1 LARGE GARLIC CLOVE CHOPPED FINE OR CRUSHED
• 4 OZ. PIZZA SAUCE
• 2 OZ PEPPERONI SLICED THIN (CUT INTO THIN STRIPS)

• 1 PACKAGE “TURANO FRENCH BATONS”

MIX HALF OF THE CHEESE WITH ½ CUP MARGARINE, ½ CUP ONION, & HALF OF THE GARLIC TOGETHER IN A BOWL, AND SET ASIDE.

IN A SEPARATE BOWL, MIX HALF OF THE CHEESE, PIZZA SAUCE, HALF OF THE GARLIC AND PEPPERONI TOGETHER.

(MAY BE MADE A DAY AHEAD)

SPLIT EACH “TURANO FRENCH BATON” ON TOP, THE LENGTH OF THE  “BATON,”  ¾  OF THE WAY THROUGH FROM TOP TO BOTTOM CREATING A “V.”

FLAT BREAD

• *FILLING:      1 ½ -CUPS MARGARINE or SOFT BUTTER
• 1 CUP CHOPPED VADALIA ONION (FRIED W/1 TBSP. OIL UNTIL TENDER BUT STILL CRUNCHY)
• 1 TBSP. PIZZA SEASONING>
• 1 tsp. FENNEL SEEDS
• 2 tsp. GRANULATED GARLIC OR 2 LARGE GARLIC CLOVES (CRUSHED AND CHOPPED FINE) 
• 1 CUP SHREDDED MOZZARELLA (PACKED)
• SALT & FRESH GROUND BLACK PEPPER TO TASTE

BLEND FIRST 4 INGREDIENTS TOGETHER, MIX IN CHEESE, SALT, AND PEPPER TO FORM A SPREAD FOR “FILLING”.

REMOVE “TURANO ITALIAN FLAT BREAD” FROM PACKAGE, AND SEPARATE SLICES MAKING A FAN, BEING CAREFUL NOT TO BREAK BREAD.  SPREAD 1 TBSP. OF *FILLING BETWEEN EACH SLICE, THEN PUSH SLICES BACK TOGETHER.

BAKE ON A COOKIE SHEET IN PRE-HEATED OVEN AT 400 DEGREES FOR 10 to 12 MINUTES OR UNTIL CHEESE HAS MELTED. REMOVE FROM OVEN, AND ALLOW TO SET FOR A FEW MINUTES BEFORE SERVING.

OTHER INTERESTING VARIATIONS INCLUDE:  CHOPPED PEPPERONI,  GREEN PEPPER, AND CHEDDAR CHEESE; OR ANY COMBINATION OF OTHER INGREDIENTS.         

GREAT FOR APPETIZER OR SERVED WITH A MEAL!!