1 loaf cocktail rye bread
1 lb. pork sausage, bulk
1 lb. Velveeta cheese
Oregano
Garlic salt to taste

Fry sausage until done. Drain grease. Cube cheese and add to sauce over low heat. As cheese melts, add oregano and garlic salt. Also you can add 1-2 tablespoons of ketchup. Stir all well.

Spoon mixture on little rye (about a teaspoon and half on each). Place under broiler for a few minutes (until cheese bubbles). Yields approximately 40 pizzas.