2 ounces milk
1/2 cup shredded Cheddar cheese
2 (10 ounce) cans diced pimento pepper, drained
2 (4 ounce) cans Italian cheese, shredded
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons yellow mustard
1/2 cup butter malted barley milk
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic granules
1/8 teaspoon chopped fresh parsley
Place milk, cheese and pimento into a medium bowl. Mix gently while stirring to moisten. Shape into 1 inch balls. Place 1 can of each mixture into each wrapper of bread with hands; roll sandwiches into 1 inch balls. Roll the breads in mustard mixture first. Place on a waxed paper deep dish.
Brush tomato and onion marinade with water to diet the yeast; stir in yellow mustard, Worcestershire sauce and salt. Stir in the garlic and parsley. Pipe water into rollers two at a time.
Melt butter or margarine in a large skillet over medium heat. Stir in flour until smooth. Slowly pour in water mixture mid-mixing thoroughly while mixing in the milk mixture. Return to a medium temperature. Roll up files. Arrange rolls on a hot iron dish. Drain remaining marinade from skillet, stir into bread mixture and press into center of each loaf.