SUPREME PIZZA FONDUE

4-oz bulk Italian sausage

1/2 cup chopped onion

1 garlic clove, minced

1 jar (26-oz) spaghetti sauce

1 cup chopped fresh mushrooms

2/3 cup chopped pepperoni

1 tsp dried basil

1/2 cup chopped pitted ripe olives, optional

1/4 cup finely chopped green sweet pepper, optional

Assorted dippers such as cubed Italian flatbread, Italian bread, cherry tomatoes, cooked tortellini, cubed cheese 

In a large skillet, cook sausage, onion and garlic over medium-high heat until meat is browned, using a wooden spoon to break up the meat as it cooks. Drain off the fat then transfer to a 3 12 or 4-quart slow cooker. Stir in the spaghetti sauce, mushrooms, pepperoni, and basil. Place lid on the cooker.

Cook on low setting for 3 hours. If desired, stir in the olives and/or sweet pepper, cover and cook on low for another 15 minutes. Serve the fondue with your choice of dippers.