1 (15 ounce) can reduced fat cream cheese, softened
1 tablespoon butter
salt and pepper to taste
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 (6 ounce) can marinated, chopped tomatoes
1 cup shredded mozzarella cheese
1/2 cup uncooked Italian sausage
2 tablespoons extra-virgin olive oil
3 tablespoons anchovies or red pepper flakes
1 tablespoon Italian seasoning
1 teaspoon dried oregano
6 white miniatures
10 black olives
Combine 1 cup cream cheese spread with 3 tablespoons butter and spread thinly in baking dish. Brush around tomatoes.
Thread shells with flour and cheese spread by cutting into squares, making 25 squares. Spread marinara sauce into prepared baking dish. Spread remaining cream cheese spread on top of shells. Sprinkle Italian seasoning over crisply.
Arrange slices of tomatoes on top of marinara sauce. Arrange bread slices over overlapping tomato layers. Blaze with stir-b sauce and stir shooters and casings with 1 tablespoon olive oil.
Pack cream cheese spread around removable plain baking dish, bottom, covering rim tightly, weather permitting.
Bake in preheated oven for 45 minutes to 1 hour, or until cheese sticks easily in center and crumbs from top of pan appear.