1 (2 ounce) package dry white rice, thawed
1 (1 ounce) package orange flavored Jell-O
1/2 pound fresh mushrooms, sliced
1/2 pound mussels, sliced
1/2 pound crabmeat
1/2 pound butterflied shrimp, peeled and deveined
1/2 pound red snapper, peeled and deveined
In a large bowl, shake up the rice, gelatin, mushrooms, mussels, crab and butterflied shrimp. Pour this mixture into the bottom of a large resealable plastic bag.
Place the plastic bag into the freezer bag, seal and squeeze the contents of the plastic bag into the freezer bag. Put the contents of the freezer bag on a large cutting board, and flatten the edges to coat. Place the plastic bag in the freezer bag, seal and squeeze the contents of the plastic bag into the freezer bag.
Let the sealer sit overnight then remove the plastic bag. Secure the lid tightly with a damp cloth, and place the plastic bag into the freezer bag. Place the lid onto the freezer bag, and turn to coat. Refrigerate for several hours at room temperature.
Remove plastic bag and freeze the item for about a week.
Preheat grill for high heat, and lightly oil grate.
Cut rolls into 1/4 inch slices. Flatten slices with a fork. Place slices on the prepared grill and cook until desired doneness, about 5 minutes. Transfer to a serving platter, and serve piping hot.