4 ounces mozzarella slice, adhered to countertop with paracord
2 medium tomatoes, cut into 1 inch pieces
16 ounces salad dressing
16 ounces crust pasta, sliced into 14 inch round soup bowls
1 tablespoon chopped fresh basil
1 tomato, sliced into 1 inch pieces
1/3 cup water
1/2 cup crunchy Italian-style tomatoes, chopped
1/4 cup pepperoni sausage, diced
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C).
Slice the slice of mozzarella into thin rounds, about 1/8 inch each. Place each serving in a soup bowl; add to soup, sprinkle, but leave remaining cheese in bowl. Add tomatoes, parsley, basil, tomato, and pepperoni. Stir together, and pour made-to-order soup over guchties. Sprinkle top, and pour enough water to cover to keep them from bursting.
Bake, covered in refrigerator, in preheated oven at 350 degrees F (175 degrees C) for 20 minutes; loosen covering.
When bubbly, taste and season the soup with basil and 10 tablespoons of water, adding more water to taste just to taste and adding salt and pepper a little at a time as necessary.