Lightening up a Favorite Snack

Shasta and I came up with this one together after school one day. He wanted Totino's pizza rolls and I didn't want him eating that junk, so we came up with a compromise. I let him add some dairy, but I made it flavorful cheeses like ricotta, parmesan, and provolone. We had the cheeses left over from having made pizza earlier in the week. There was also some sauce leftover to dip the pizza bites into which worked out very well.

Ingredients

four tablespoons of an Italian shredded cheeses mix (such as parmesan and provolone)

four teaspoons of ricotta cheese (opptional)

two teaspoons of herbs provencal (if you don't have them, add dried oregano and thyme)

two teaspoons of dried rosemary

one english muffin (sliced in half like a bagel, which would also work if you don't keep english muffins in your freezer like I do)

a pinch of ground fennel seeds (a bit of sausagey flavor)

enough tomato sauce to dip wedges of muffin in

a drop or two of rooster hot sauce (Sriracha)

Toast the muffin halves under the broiler. When they are a bit crisp, spread the ricotta on the toasts and sprinkle on the herbs provencal and rosemary. Sprinkle on the cheeses and replace under the broiler. Meanwhile, stir the ground fennel seeds into the tomato sauce. When the cheese has browned spots and is thoroughly melted, cut into wedges and serve with the sauce.