1/4 cup vegetable oil
1/4 cup Italian-style salad dressing
1/4 cup vegetable oil
1 cup grated Parmesan cheese
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
2 (4 ounce) packages cream cheese, softened
1/2 pound Italian-style sausage, sliced
1/2 pound Italian cheese, sliced
In a medium bowl, mix the oil, Italian-style dressing, cheese, onion and sausage. Mix until well blended. Roll the pasta into a 1/2 inch thick. Drain and wrap in plastic wrap (see package directions). Refrigerate for at least 2 hours before serving.
I've made this before, but it's a new take on it. Instead of cream of mushroom, I use cream of chicken and chicken sausage. The frozen rolls add the chicken flavor. I add a little garlic powder and onion salt in small amounts. I drizzle white sugar over the top. The rolls are the star of the show here. You cannot mess this up and not enjoy it.
I don't know what this recipe is doing in the background downloading icons. I'll take it down when I'm done with it, but at least I got some ideas. I used Buffalo Cold Shrimp instead of Wild Blue Cheese, and I threw in some Parsley flakes too. I had to invent a new way to put this, since no one else did this, and I liked the end result better. I tried to keep the color, but the amount of oil and condensed milk went WAY too high. It was too soupy and runny. I wouldn't make it again.
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