2 loaves Pepperidge Farm party rye bread
2 lbs. sausage (1 hot, 1 mild)
1/2 c. chopped onions
1 tsp. Italian seasoning
2 lbs. diced Velveeta cheese
Mushrooms & green peppers (opt.)

Fry sausage and onions with Italian seasoning. Add Velveeta. Do not pour off grease. Spoon onto rye bread slices and place on cookie sheet. Freeze. After frozen, place in plastic bags and store in freezer for up to one year. (Best if frozen 1 week before baking.) Bake at 400 degrees for 10 minutes.