Ingredients
1 pound sweet Italian sausage links, cut into 1/2-inch slices1 pound hot Italian sausage links, cut into 1/2-inch slices1 jar (16 ounces) pepperoncini, drained1 jar (16 ounces) pickled hot cherry peppers, drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 jar (8 ounces) marinated whole mushrooms, drained1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1 jar (7 ounces) pimiento-stuffed olives, drained1 can (6 ounces) pitted ripe olives, drained1 package (3-1/2 ounces) sliced pepperoni2 cups shredded Italian cheese blend
Preparation
In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl.
Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full).
Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.
