JOEY BUONO PIZZERIA'S SOON-TO-BE-FAMOUS ITALIAN NACHOS

Vegetable oil to fry won ton skins
1 (12 ounce) package won ton skins, cut pack of skins into three sections to make strips
1 cup of your favorite Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup cooked bulk Italian sausage (you will need about 1 cup uncooked sausage)
1/4 cup chopped Kalamata olives
1/4 cup diced Roma tomatoes
1/4 cup pepperoncini, chopped

Put oil into a large saute pan and heat until it sizzles. You should have enough oil to cover the won ton strips. Add strips in batches, separating the strips as you add them, and fry until just crisp.* Watch carefully as strips will brown quickly. Remove from oil and drain on paper toweling. When strips are done, set aside to cool.

Preheat oven to 375 degrees F.

Mound the cooked won ton skins on a large ovenproof platter or a cookie sheet. Drizzle Alfredo sauce over the mound, then evenly sprinkle with mozzarella cheese and sausage.

Cook in preheated oven 3 to 4 minutes or until cheese melts.

Remove from oven and top with olives, tomatoes and pepperoncini. Serve immediately.

*A fry basket works best when frying the nachos. Do not heat nachos in microwave or chips will become soggy.

Makes 4 appetizer servings
Source: Milwaukee Journal Sentinel