Recipe: Joey's Soon-to-be-Famous Italian Nachos (Joey Buona's Pizzeria)

I couldn't find Johnny Carino's recipe but you could certainly tweak this recipe.

JOEY'S SOON-TO-BE-FAMOUS ITALIAN NACHOS
(Joey Buona's Pizzeria)

Vegetable oil to fry won ton skins
1 package (12 ounces) 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 in large saute pan and heat until it sizzles. You should have enough oil to cover the won ton strips. Add strips in batches, separating strips as you add them, and fry until just crisp. Watch carefully as strips 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 cooked won ton skins on large ovenproof platter or cookie sheet. Drizzle Alfredo sauce over the mound, then evenly sprinkle with mozzarella cheese and sausage.

Bake in preheated oven 3 to 4 minutes or until cheese melts. Remove from oven and top with olives, tomatoes and pepperoncini.

Notes: A fry basket works best when frying the won ton strips. Do not heat in microwave or chips will become soggy.

Makes 4 appetizer servings
From: Arnold Spella Jr., assistant general manager, Joey Buona's Pizzeria
Source: Milwaukee Sentinal Journal, Dec. 27, 2005