Pepperoni &Amp; Sausage Pizza Fondue!

1. In a large skillet,brown the sausage,garlic& onion.

2. In a 3 1/2- or 4-quart crockery cooker together,blend,in sauce mushrooms,.

3. pepperoni,& basil/oregano.

4. Stir in the first mixture.

5. Cover,cooking over low-heat setting for 3 hours.

6. If desired,add sweetpepper.

7. Cover,cook on low-heat setting for 15 minutes.

8. You may serve breadsticks with fondue.

9. Enjoy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	25.914 g
Protein	26.7329 g
Carbohydrates	10.0656 g
Energy	383.9632 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4348 g
Water	156.9296 g
Aspartic acid	0.1586 g
Calcium, Ca	62.6585 mg
Lutein + zeaxanthin	180.2108 g
Fiber, total dietary	1.9003 g
Carotene, beta	106.0843 g
Niacin	5.0154 mg
Vitamin A, RAE	9.037 g
Arginine	0.1029 g
Riboflavin	0.3133 mg
Fatty acids, total saturated 20:1	0.0112 g
Glutamic acid	0.2795 g
Sodium, Na	987.8228 mg
Fatty acids, total saturated 16:1 undifferentiated	0.896 g
Total lipid (fat)	25.914 g
Manganese, Mn	0.196 mg
Fructose	1.3204 g
Proline	0.0212 g
Fatty acids, total saturated 16:0	5.3541 g
Sucrose	0.734 g
Choline, total	96.6035 mg
Sugars, total	3.8946 g
Serine	0.0414 g
Fatty acids, total saturated 10:0	0.0886 g
Fatty acids, total saturated 18:0	2.9525 g
Fatty acids, total saturated 20:4 undifferentiated	0.0997 g
Vitamin B-6	0.5866 mg
Selenium, Se	24.2986 g
Ash	3.4874 g
Vitamin D	88.48 IU
Fatty acids, total saturated 18:1 undifferentiated	9.9823 g
Pantothenic acid	0.1427 mg
Phenylalanine	0.0584 g
Copper, Cu	0.2301 mg
Betaine	4.9267 mg
Thiamin	0.6309 mg
Methionine	0.0066 g
Iron, Fe	2.1671 mg
Carbohydrate, by difference	10.0656 g
Phosphorus, P	246.7547 mg
Folate, total	22.1957 g
Tocopherol, gamma	0.0014 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0078 g
Alanine	0.0333 g
Cholesterol	94.08 mg
Valine	0.0379 g
Fatty acids, total saturated 18:2 undifferentiated	3.1279 g
Glycine	0.0358 g
Carotene, alpha	7.8225 g
Glucose (dextrose)	1.8113 g
Fatty acids, total saturated 14:0	0.3545 g
Zinc, Zn	3.7598 mg
Isoleucine	0.0261 g
Fatty acids, total saturated 12:0	0.0739 g
Fatty acids, total polyunsaturated	3.6859 g
Leucine	0.0418 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	186.0908 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0157 g
Folate, DFE	22.1957 g
Tryptophan	0.0166 g
Vitamin C, total ascorbic acid	37.456 mg
Phytosterols	13.8525 mg
Galactose	0.0024 g
Tyrosine	0.0174 g
Vitamin B-12	1.4112 g
Vitamin K (phylloquinone)	13.1356 g
Fatty acids, total saturated	8.9581 g
Histidine	0.0174 g
Fatty acids, total monounsaturated	10.8985 g
Threonine	0.0337 g
Folate, food	22.1957 g
Vitamin D (D2 + D3)	2.24 g
Cryptoxanthin, beta	3.0138 g
Vitamin D3 (cholecalciferol)	2.24 g
Vitamin E (alpha-tocopherol)	0.5981 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0235 g
Magnesium, Mg	33.3203 mg
Lysine	0.051 g
Potassium, K	559.4633 mg
Cystine	0.0095 g
Fluoride, F	1.515 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Onion	1	28	6.538	0.07
Mushroom	1 cup	0	0	0
Pepperoni	0.66 cup	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
green pepper	0.25 cup	7.45	1.7284	0.0633
spaghetti sauce	1 jar	0	0	0
bulk sausage	4 ounces	343.84	0.784	25.76