| 5 | envelopes | herb and garlic dry soup mix |
| 2 1/2 | lbs. | sour cream |
| 2 1/2 | lbs. | ricotta cheese |
| 5 | oz. | pepperoni, chopped |
| 5 | cups | shredded mozzarella cheese |
| 5 | loaves | Italian bread, sliced |
Preheat oven to 350°F. Combine first 4 ingredients in a large bowl. Stir in 3 3/4 cups mozzarella. Divide evenly among 4 or 5 ovenproof dishes. Sprinkle with remaining cheese. Bake 30 minutes or until heated through. Serve with fresh Italian or French bread.
Can be mixed ahead and baked when needed.
Serves 60 people