1 lb. ground beef
½ lb. ground sausage (bulk or Italian)
2 tablespoons butter
8 ounces mushrooms thickly sliced
½ yellow onion finely chopped
2 cloves garlic minced
½ teaspoon marjoram
3 cups marinara
6 English Muffins
2 ounces pepperoni diced
1 ½ cups shredded mozzarella
Brown the ground and ground sausage. When it is about halfway through the browning process toss in the butter, mushrooms, and onion. Cook until the meat and mushrooms are browned and the onions are soft.
Turn the heat to medium low. Add the garlic and marjoram cooking for 1 minute while stirring constantly. Stir in the marinara. Continue simmering for about 7-10 minutes.
Meanwhile split and toast the English muffins on a baking sheet covered with aluminum foil under the broiler. Divide the meat mixture evenly over the toasted muffins. Top with the diced pepperoni and mozzarella; dividing evenly. Place under the broiler for about 2-3 minutes or until the cheese is melted.
Broilers are unpredictable to so stay close by and monitor the situation.
Pizza sauce can be substituted for the marinara sauce. Marinara is a little thinner than pizza sauce so I just simmer it down for a few minutes to thicken it up and let all the flavors meld together.
Stack the pepperoni and slice in halves or quarters. Put on as little or as much as you like.
Make sure you toast the English muffins prior to spooning on the meat mixture. It really helps to keep them from getting soggy.
Parchment paper can catch fire so it is best to use aluminum foil under the broiler.
Store leftovers in an airtight container in the refrigerator for up 3 days. Reheat in the microwave at a reduced power.
Freeze for up to 3 months in a heavy duty freezer container or heavy duty freezer bag. Thaw in the refrigerator overnight.