Pumpernickel Sausage Cheese Toasts (Hanky Panky Appetizer Recipe)

A bite taken out of browned melted cheese on a slice of pumpernickel bread sprinkled with chopped parsley

Pumpernickel Sausage Cheese Toasts (Hanky Panky Appetizer Recipe)

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 117kcal

Author: Leslie Kiszka

This Hanky Panky recipe has a silly name, but not a silly taste! Ground pork sausage and melted cheese are piled atop slices of pumpernickel or rye bread and baked for an easy, crispy, satisfying appetizer.

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Equipment

Ingredients

36 slices pumpernickel cocktail bread one 12 ounce package (can substitute rye), can also use 6 slices of full size pumpernickel sliced in half
1 pound pork sausage
½ pound Velveeta cheese cubed
Black pepper to taste, optional

Instructions

Preheat oven to 425°F. Distribute slices of bread evenly across a large baking sheet, and set aside.
36 slices pumpernickel cocktail bread
In a large skillet over medium high heat, cook pork sausage until browned. Break it apart with your spatula while it cooks so that it forms small crumbles. Carefully drain off excess fat.
1 pound pork sausage, ½ pound Velveeta cheese
Add Velveeta cheese, stirring over low heat until melted completely combined with the sausage. Add pepper to taste, if desired.
Black pepper
Evenly distribute the mixture across all the slices of bread (about 1 tablespoon on cocktail bread, and about 3 tablespoons on half slices).
Bake for 15 minutes or until the tops have browned and the cheese is bubbling.
Serve immediately and enjoy!

Video

Notes

Storage: Once they've cooled to room temperature, transfer all the toasts to a baking sheet and place it in the freezer for 1 hour. Then transfer them all to a freezer-safe storage bag and store in the freezer until ready to serve, for up to 2 months.

Make ahead and freeze: Prepare the toasts are directed, but instead of baking in the oven you will place the baking sheet in the freezer for at least 1 hour. Transfer all the toasts to a freezer-safe storage bag and store in the freezer until ready to serve, for up to 2 months.

Baking from frozen: Preheat oven to 425°F and bake on a baking sheet directly from frozen for 15-20 minutes.

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